Dilled Petite Green Peas Hungarian Style Vegan Side Dish
This is a vegan version of the traditional Hungarian green pea dish called ‘borsofozelek.’ When I was a child, it was a favorite vegetable in early spring, even for us children. A little sugar is always added to bring out the natural sweetness of peas. I adjusted this easy recipe into a vegan side dish by substituting organic coconut milk for cow milk and using raw sugar. The buttery coconut pulp has to be mixed with liquid at the bottom. Instead of shaking the can, I whisk it until creamy and leave it at room temperature before cooking.
If you are vegan, peas prepared this way are a delicious addition to baked vegetables and veggie burgers. This recipe captures the essence of springtime with its vibrant flavors and creamy texture, all while staying true to a plant-based and vegan lifestyle.Learn how to Make this creamy and savory side dish in just 30 minutes!
Dilled Petite Green Peas Hungarian Style Vegan Side Dish
Ingredients
- 1 lb frozen petite green peas
- 2 tbsp olive oil or vegan butter
- 1 medium onion minced
- 1/2 cup water
- 1 tbsp raw cane sugar Turbinado
- 1 cup coconut milk 365 Whole Foods Organic Coconut Milk
- 2 tbsp flour or cornstarch
- 2 tbsp fresh dill, chopped
- salt and white ground pepper to taste
Instructions
- Prepare needed ingredients.
- Prepare the Coconut Milk Mixture: In a bowl, whisk the organic coconut milk until smooth and creamy. Measure out 1 cup and set it aside. Refrigerate any remaining coconut milk for later use. Heat the olive oil or vegan butter over medium heat in a large saucepan or skillet. Add the finely chopped onions and sauté until they turn translucent and fragrant, about 3-4 minutes.Add the petite green peas, raw cane sugar, and water to the saucepan with the onions. Simmer the peas uncovered for about 10 minutes, ensuring they are cooked through but still retain their vibrant green color and a slight bite.In a small bowl, mix the reserved coconut milk with all-purpose flour or cornstarch until well combined and smooth. Gradually pour this mixture into the saucepan with the peas, stirring continuously to prevent lumps. Stir and cook for a minute or two so the desired thickness is achieved. Transfer the creamy dilled peas to a serving dish. Optionally, garnish with thin slices of peppers for health and color, toasted almond slices or chopped walnuts for added crunch, and a sprinkle of fresh lemon zest to brighten the flavors.Serve warm as a delightful side dish alongside roasted vegetables, potatoes, or vegetable patties. Enjoy this vegan twist's creamy, flavorful goodness on a Hungarian classic!
