Vegan Creamed Peas with Mushrooms! With its vibrant green color and luscious texture, it’s bound to be the star of your dinner table.
This Vegan Creamed Peas with Mushrooms is not only easy to whip up for a casual weeknight dinner but also presents beautifully enough to impress your guests at holiday gatherings. Imagine a velvety, creamy sauce that’s bursting with the sweet pop of baby peas and the earthy richness of sautéed mushrooms, all coming together in a harmony of flavor that’s simply irresistible. One bite and you’ll understand why it deserves a permanent spot in your recipe repertoire!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We absolutely loved this tasty Vegan Creamed Peas with Mushrooms dish, and we’re confident you will too! This creamy, dreamy side is a delightful addition to any meal, and trust us, you gotta give this one a try!
Tips for Success:
- Flavor Profile: This Vegan Creamed Peas with Mushrooms dish is a delightfully delicious side dish. Perfectly creamy and brimming with baby sweet peas and sauteed mushrooms, it is perfect for every day, potlucks, special occasions, or holiday dinner tables.
- Frozen Baby Sweet Peas: Frozen baby sweet peas work best with this recipe as they are slightly sweeter than regular frozen peas. You can use fresh, canned, or any type of frozen peas in this dish.
- Mushrooms: We used Baby Bella mushrooms. Feel free to use your favorite mushrooms.
- Not a Fan of Mushrooms: Feel free to leave out the mushrooms and ramp up the baby sweet peas by approximately one additional cup.
- Mushroom Liquid from Reduction: There is a lot of flavor from mushroom liquid from the tamari and mushrooms. Feel free to keep it in the recipe rather than discarding as indicated in Step 2; however, if serving to guests, we removed it to avoid a slightly brownish gravy. Creamed peas is typically a white sauce that is why we removed it.
- Cashew Substitutions: You can try the typical substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
- Flour/Sautéing the Flour: Feel free to use your favorite flour in this recipe as a thickener. When adding the flour to the skillet, it will basically feel like you are just coating the onions with flour and stirring them around the skillet which is fine. Stir to prevent the flour from burning. Sautéing the flour will cook the flour and remove any flour flavor from the dish. Have the vegetable broth ready as sautéing flour can turn it brown quickly. Be sure to scrape the bottom of the skillet to remove any flour that may have stuck to the bottom.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
- Baby Sweet Peas: We used Birds Eye Baby Sweet Peas. Feel free to use your favorite sweet peas.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large skillet
- High-speed blender
If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintVegan Creamed Peas with Mushrooms
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 4-6 Servings 1x
- Category: Side
- Method: Stovetop
- Diet: Vegan
Description
This Vegan Creamed Peas with Mushrooms is not only easy to whip up for a casual weeknight dinner but also presents beautifully enough to impress your guests at holiday gatherings.
Ingredients
Skillet Ingredients:
- 8 to 10 oz. Baby Bella mushrooms, sliced *
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon water
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon flour (of choice) *
- 1 ¼ cups low-sodium vegetable broth *
- ¼ cup water *
Cashew Cream Ingredients:
- 1/3 cup [raw] cashews *
- 1/3 cup water
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried crushed thyme leaves *
- ½ to 1 ¼ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1 – [ 13 oz. package] frozen baby sweet peas, thawed *
Instructions
- Place the cashews into a small bowl, cover with boiling water and allow to soak for 15 minutes, then drain off the water (discard) and set aside until ready to use in Step 4.
- Place the sliced mushrooms into a large skillet, add the reduced-sodium tamari and 1 tablespoon of water, sauté over medium-high heat until reduced in size, approximately 5 to 7 minutes, stirring occasionally. Then remove the sauteed mushrooms from the skillet and place in a bowl, set aside. Also remove any remaining liquids (discard) from the skillet.
- Rinse the skillet and then place the diced onions in the large skillet, sauté over medium heat until perfectly tender, about 7 to 9 minutes, then add the minced garlic. Sauté 30 seconds, then add the flour. Stir constantly for one to two minutes, then add all the remaining Base Ingredients.
- Make the Cashew Cream by placing the soaked cashews and 1/3 cup of water into a high-speed blender, blend on high until smooth and emulsified.
- Stir in the cashew cream and the all the Spice/Herb Ingredients into the skillet. Simmer over low heat for 3 minutes until thickened.
- Add the thawed peas and sauteed mushrooms. Stir well to incorporate. Simmer for 4 minutes, then serve and enjoy.
Notes
*Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6
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