For some reason, I don't often see healthy vegan recipes like this split peas recipe. If they do, they usually call for green split peas.
This dish uses yellow split peas and yellow zucchini, but is totally versatile so go for green/green if that's what you find in the store. Different colors mean slightly different nutrients, and yellow isn't often represented on the dinner plate so try it out sometime!
Split peas are a good source of protein and fiber, and have virtually no fat. Best of all, they are the cheapest legume in my grocery store!
Prep time: 10 minutes
Cooking Time: 40 minutes
Time from start to eating: 50 minutes
Makes enough for 2-3.
Click for video transcription
This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re gonna make a dish that I don’t quite know what’s called but it’s gonna be delicious.
So I’ve got some yellow split peas that are fully cooked here and yellow split peas are nice, they kinda look like corn but they’re nice soft consistency and you can see these guys there.
And these have gotten really nice and soft. You can soak this before hand or not depending on how you like to do things. I soaked them and then I boiled them for about half an hour, don’t add salt while they’re boiling like any other bean or legume.
If you add salt before it’s done cooking it won’t get fully soft and this is gonna be really nice because the split peas, some of them are gonna stay whole and some of them are gonna mix and mingle with the vegetables.
So, what I’m gonna do next now that these are cooked, I’m gonna go ready to bake some vegetables so I’m going to turn my oven on for about 350F and I’ve got some carrots and I’ve got some yellow zucchini.
So, nice color combination! I’ve got three of each. All I’m gonna do is cut these up into large chunks and then I’m going to put them into a baking dish and I’m gonna show you what we’ll do to season them.
So, just chopped those up and you can do this while your peas finished cooking. Mine are already cooked.
Now, I’ve got my vegetables mix together here and I don’t peel my carrots, what I do is I scrubbed them with my potato scrub brush and I find it works very nicely for just taking that little bit of bitterness off the skin but leaving the nutrients intact.
So, next thing we’re gonna do because this are going to the oven they need a little bit of protection so I’m very slowly getting the olive oil up to the edge and then I’m gonna drizzle it over and you really don’t need very much here just enough to protect the vegetables otherwise they’ll dry out and not cook.
And the best way to cover these vegetables with oil using the least amount of oil possible is to get right in there with your hands. Yup! Just mix it around and this way you can get the oil coated around all of these vegetables with a minimal amount.
If you use a spoon, you’re probably gonna wind up using more oil because you can’t stir things as effectively. It’s also just not quite as fun.
Ok! So you get the oil around the vegetables so that they don’t dry out. Ok? then what your gonna do is sprinkle some salt on here and same thing if you sprinkle some salt in and mix it with your hands you can use the least amount possible.
What the salt is gonna do is actually draw the moisture out of the vegetables which is what helps them to cook. So what happens is the salt is drawing the moisture out of the vegetables so that they wilt and cook and get nice and soft as we know roast vegetables do.
But with the oil on the vegetables that moisture is not gonna go further than the wall of oil that we have around the outside of the vegetable so that the flavor stays inside this piece of vegetable. And yet it still cooks because of the salt. So there we go! Oil then salt!
Now if you want to, you can pop these vegetables as they are with just the oil and salt into the oven for twenty minutes if you haven’t precooked your peas.
So you can do that while the peas are cooking but since mine are already cooked, I‘m gonna get everything together, pop it in the oven and just leave it be for about half an hour.
So the first flavor I’m gonna put in here are some fresh chives, they were just starting to pop up in the garden so I grabbed some with the thought of making this and I’m just gonna chop them up finely and I’ve got both some regular chives and some garlic chives which are really nice.
They have a nice garlic flavor, they look more like a grass so they’re flat whereas chives are round. So if you see some garlic chives, give it a try, they’re very tasty.
So sprinkle your chives on your vegetables and what goes with chives? Dill! There was no dill in the garden but I’ve got some dried so I’m gonna sprinkle some of that on here.
And I like dill so I’m using a lot but you can use however much you like and then the peas are gonna go in here as well and mine is so mushy that they probably gonna become like a sauce which is gonna be really nice. Gonna add a bit of creaminess to this dish.
Now, these peas don’t have any salt in them because we cook them without salt right? So we need to add a bit for them and salt is not for salty flavor here. It’s so that the flavor of the chives, the dill and the vegetables will get into the peas because the peas on their own don’t really have a lot of flavor.
Ok! So that was three little pinches but most of it stuck in my fingers because my fingers were wet so I would say that is probably, I don’t know, like a quarter teaspoon of salt.
Ok! Next ingredient, my favorite nutritional yeast, adds beautiful flavor and a little bit of extra yellowness because this dish is pretty yellow with some more in the carrots.
The oven is now preheated. If you don’t have nutritional yeast don’t worry about it. It’s just for flavour. Ok! So stir this around. Get the flavorings, the vegetables, the peas, all mix together and then you’re gonna pop this in the oven and let it bake until the vegetables are soft to your liking.
And usually that’s about half an hour. I like the zucchini to be nice and soft but I like the carrots to stay a little bit crunchy so that’s why I putting them in the same time. If you want a soft carrot, you should put your carrots in before your zucchini because carrot takes longer to cook.
So once I get this stir around I’m gonna pop it in and I’ll see you back in half an hour.
Why I lied, I’m actually back in 15 minutes to turn this over, what happens when you bake vegetables they release their juices and the juice goes to the bottom as gravity tends to make it do. And then what happens is the vegetables on top can dry out so give it a stir halfway through.
Alright! Let’s see what we’ve got. Yes perfect! The zucchini are nice and soft but I can tell that the carrots are still pretty crunchy and these peas have pretty much mush up.
The last time I made this I didn’t cook the peas for as long and they stayed quite solid and individual and I thought “men this be nice if the peas just mush right up and became like a sauce” and that’s what they did. So I think this is ready to serve.
And you can pair this with a nice cream salad; you can serve it over a bed of grains. Has a lovely texture that will make your salad more interesting.
So I hope you enjoy, you can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.