Vegan Hungarian Pepper Mushroom Ragú With Peas (Borsos Tokány)
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 50 dkg mushroom, slived
- 1 medium red onion, diced
- 1 clove garlic
- 50 dkg green peas
- 1-2 tsp ground black pepper
- 1 tbs tarragon
- to taste salt
- 2 tbs olive oil
- 2 tbs corn flour
- 50 dkg mushroom, slived
- 1 medium red onion, diced
- 1 clove garlic
- 50 dkg green peas
- 1-2 tsp ground black pepper
- 1tsp tarragon
- to taste salt
- 2 tbs olive oil
- 2 tbs corn flour
Directions
1. Sauté the diced onion in a pan until translucent, then add the crashed garlic and sauté for another minute. Add a little water to cook the onions, then add mushrooms for and cook together for additional 5 minutes.
2. Add the peas to the ragu along with the pepper, salt and tarragon. Pour just as much water that covers it and cook until peas are tender.
3. Meanwhile whisk together the flour with 1 dl water in a glass. When the peas are soft, mix it in the ragu before taking it off of the heat. It will thicken as it cools, so you might need to add a little water later.
4. Don’t be shy with the black pepper, the point is to mainly season with black pepper.
You can eat it alone with bread, or rice, pasta. Add more tofu stripes or vegan mock-meat if you wish.
One Pot Vegan Pasta With Shiitake & Chickpeas
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
