- 3-4 cups frozen green peas
- 2 large carrots (cut in small pieces)
- 1 bell pepper (cut in small pieces)
- Half an onion
- ½-1 tsp MSG-free Vegeta (alternative: a touch of Himalayan salt and chili powder)
- 1 tbsp Extra virgin olive oil
- 1-2 cups water
Sauté onions in olive oil. Add carrots first, and about 5 minutes later, and bell pepper pieces and frozen green peas. Add water as needed. Add vegeta and cook on medium heat. Stir frequently and add water (I usually add about a cup of water) as needed until done.
I’m going to try this, in U.K. I will need to improvise a bit and leave out the chili as it’s something I am not a fan off but thanks for sharing this.
I’m not familiar with Serbian food, but this recipe looks delicious and easy to make. I’m going to try it this week. I, too, stopped process foods back in March, no sugar, low carb. I’ve lost 20 lbs and feel great. Love your site and the information you bring to us.
I also cook the peas with carrots that way, but sometimes I add the cooked (de-greased) diced ham. but so it is no longer vegan.
Why the water? I love the sauteed combo.
My go to is garlic, peas and pasta. Italian heritage so pasta was a big part of my childhood and is still a comfort food. When I eat it now it is with veggies not sausage.
Maria, are you Italian?
My mother cooks peas with onion, oil and parsley and then adds or pasta or rice: very good.
My mom never added onions but everything else, Then she did add water, some of the pasta water, to it for the consistency. I would be lost without pasta; i try to be healthy about it but spaghetti and gravy every Sunday was a staple at our home.
@Maria: Pasta with tomato sauce is an Italian classic, we never miss it on Sundays, but I try to avoid it.