Saturday, 26 April 2014

German Pea, Carrot and Sausage Stew

This is an easy vegan Eintopf (one-pot, the German word for stew). It's simple but tasty and satisfying. Highly recommended for chilly days with some toast on the side to soak up the juices.

German Pea, Carrot and Sausage Stew

Serves 2
Adapted lightly from this recipe, in German


120 ml whole dried peas
1 onion
2 carrots
2 potatoes
500 ml vegetable stock
1 bay leaf
salt, pepper and cider vinegar
a few vegan sausages (optional)


1. Soak the peas overnight. Cook until done (how long this takes will vary with the dryness of your peas). Drain and set aside.

2. Dice the onion, carrots and potato. Heat oil in a pan and fry the onion and carrots over medium heat until the onion is soft.

3. Add the potatoes, stock and bay leaf. Bring to the boil and simmer until the potatoes are done, about 20 minutes. Remove the bay leaf and season with salt, pepper and a glug of vinegar.

4. Chop up the sausages, add them to the pot, and cook for a few minutes to warm.

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