German pea stew. A traditional dish during autumn, winter and early spring. When fresh, local vegetables are rare, you can rely on easily stored ingredients like dried peas and potatoes. This recipe is perfect, if you want to cook regionally, climate-friendly, and incredibly delicious.
My hearty pea stew tastes just like grandma and grandpa used to make it. But of course, I’ve veganized everything. Comfort food for cold, wet weather and frost.
Tip: German pea stew is perfect for meal prep
You can perfectly prepare this vegan pea soup for meal prep. It tastes even better reheated the next day or the day after. You can easily store it in the refrigerator for 4-5 days.
This stew also freezes very well. The best way to do this is to let it cool and then portion it into plastic containers, which you then place in the freezer. If you make double the amount of the recipe, you can make a larger batch at once.
Pea stew is great for storing in a screw-top jar for the office or on the go. You can then heat the stew up in the microwave or in a saucepan in the office kitchen.
Vegan German pea stew like grandma and grandpa used to make it
My pea stew tastes like grandma’s original recipe. But with a modern twist. Because, of course, my pea soup is vegan.
Nevertheless, the deep, hearty flavour and spoons full of deliciousness are a must for this meal. Seasoning is key, but so is the right meaty component. Therefore, I replaced the classic meat with smoked tofu, fried in onions. This makes it nice and rich, and the vegan German pea stew is rich and authentic.
Vegan pea stew, aromatic and hearty like the original
Traditional German pea stew isn’t vegan by nature. Nevertheless, many people associate it with fond memories. And of course, pea stew is delicious. So it was time to veganize it. Here’s the best recipe for vegan pea soup.
With this recipe, you can make a traditional German pea stew that everyone can enjoy, even vegetarian or vegan guests.
Pea soup: perfect for seasonal winter cooking with regional ingredients
If, like me, you prefer to cook with seasonal foods, then this recipe is perfect for you!
Seasonal, regional ingredients have many advantages:
- Climate-friendly: Regional ingredients generally have a lower carbon footprint because they require very low transportation ranges.
- Seasonal ingredients can also be resold and processed fresh. They don’t need to be stored in cold storage for long periods.
- Freshness and quality: Due to short transport routes, regional ingredients are fresher than those that travel far. This means they retain their flavor and quality better.
- Better nutritional content: The fresher your fruits and vegetables are, the more nutrients they retain.
Leeks, celery, carrots, onions, and potatoes are winter vegetables. The peas are dried, and the tofu can also be purchased made from regionalsoy. This vegan pea stew is therefore ideal for seasonal winter cooking with regional ingredients.
German pea stew is gluten-free
Vegan pea stew is gluten-free, so you can make this recipe even if you’re gluten-intolerant or have guests who are gluten-free.
More vegan stew and soup recipes to try
Do you love stews as much as I do? Then I recommend these delicious vegan stew recipes for you to try:
- Beetroot apple soup with light crème, cilantro and green polenta hearts
- Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons
Show me your German pea stew
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan German pea stew and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
German pea stew: preparation in pictures
The following photos show you step-by-step how to prepare German pea soup. Afterwards we go straight on with the recipe.
Ingredients for 4-5 servings of German pea stew:
250 g peas (dry, soaked in salted water for 24 hours)
1.5 l broth
½ leek, cut into rings
1 large carrot, diced
1 slice of celeriac root, finely diced
4 potatoes, diced
1 bay leaf
1.5 tsp marjoram
1.5 tsp summer savory
400 g smoked tofu, diced
2 onions, diced
3 tbsp oil (vegetable oil, rapeseed oil, or sunflower oil)
2 tbsp vegan onion lard
1 tsp smoked salt
2 pinches nutmeg
1 tbsp vinegar
Salt
Pepper
Preparation:
- Soak the peas in plenty of salted water for 24 hours. Then drain and rinse with cold water.
- Cook the peas, leeks, carrots, potatoes, celery, bay leaves, marjoram, and savory in the broth for 45 minutes.
- Meanwhile, fry the smoked tofu and onions in the oil and onion lard.
- Add the tofu, smoked salt, nutmeg, and vinegar to the soup.
- Season with salt and pepper.
- Cook for another 15 minutes.
Enjoy!
Based on 58 Review(s)
