Easy Vegan Pea and Potato Stew

This easy vegan pea and potato stew is a simple yet satisfying dinner that's quick to make in one pot. The rich tomato sauce makes it the perfect comfort food to pair with a chunk of fresh crusty bread that you can dip in the yummy juices.

There are so many simple vegan dishes that you can make with cheap ingredients, and this vegan pea and potato stew is one of them. You only need about 40 minutes and a handful of humble ingredients to make a hearty stew that tastes incredible.

I love to pair this vegan peas stew with fresh, crusty bread, which is the perfect vehicle for the rich, flavourful tomato sauce. You can also serve this simple potato stew with salad instead.

What ingredients do you need?

What's great about this peas stew is that you can make it with any kind of peas you may have at hand. Make it with fresh peas if they're in season, or opt for frozen or canned instead for convenience.

I like to make this stew year-round, so I've tested it with all three types of peas, and it's excellent with all of them. If using canned peas, make sure you drain and rinse them well. Fresh peas may need 5-10 minutes more to cook.

For potatoes, use a waxy variety that stands up well in stews like this. Charlotte potatoes in the UK and Yukon Gold in the US are perfect for this potato stew.

You'll also need concentrated tomato paste and passata (tomato puree) for this recipe. The sauce is quite rich when you use this combination, which I like a lot. If you want, you can use fresh tomatoes or canned chopped tomatoes instead.

How do you make pea and potato stew?

This stew is easy to make using just one pot! I typically make it in a cocotte (Dutch oven), which is just perfect for this type of dish.

Here's how to make it step by step:

• Heat the olive oil in a large pot or Dutch oven and fry the onion and carrot for 5-6 minutes until they soften a bit and the onion becomes translucent.
• Stir in the garlic and cayenne pepper, then add the tomato paste and cook for another minute.
• Stir in the passata, then add the potatoes and peas. Stir to combine, add the water, and bring to a boil.
• Lower the heat and simmer for 20 minutes until the potatoes are fork-tender.
• Stir in the parsley and season to taste. Serve with a salad or with some crusty bread.

Can you freeze this pea and potato stew?

Yes, you can freeze peas and potato stew for up to three months in an airtight container. Leftovers can also be stored in the fridge for up to three days, also in a covered container.

Recipe notes and tips

• If you don't like peas to boil too much, you can add them in the last 5-10 minutes instead.
• The stew will thicken as it cools. If it looks too thick when you want to reheat it, add some water or veggie stock.
• You can add some other veggies to this stew if you want. Courgettes, broccoli, and cauliflower are all good ideas.
• Use sweet potatoes instead of regular potatoes for a bit of variety.

If you liked this easy vegan pea and potato stew, check out some of my other super easy vegan stews and soups:

Ciambotta (Italian Vegetable Stew)

Vegan White Bean Chilli

Vegan Sweet Potato Chickpea Stew

Vegan Italian White Bean Soup

Vegan Zuppa Toscana

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