With Lettuce, Roasted Red Pepper & Vegan Mayo
🍽 A Classic, Reimagined
This recipe has been a regular guest (and host!) in my kitchen for years – originally part of a not-so-holy trinity with roast beef (vegan version coming soon!) and crispy roasted potatoes.
🧠 A Forgotten Favorite Returns
It all began with Secrets from Nira Russo’s Kitchen, a beloved Israeli cookbook. That book disappeared from my shelf ages ago – and with it, this recipe… until one day, during a brain refresh (the same corner that stores math formulas), it just popped back in! 😄
🥬 Lettuce in a Pan?! Trust Me on This
Back then, a friend once gave me a recipe for peas with lettuce – and I thought, cook lettuce? seriously? But one taste, and I was hooked. So I blended that idea with my old favorite, swapped the butter for olive oil, used vegan mayo instead of traditional, and added chopped roasted red pepper for flavor and flair.
🥚 A Little Extra (That Changes Everything)
This dish practically begged for vegan hard-boiled eggs – and not just for the photo. I whipped up a batch in minutes, and it made the dish complete. (Recipe for those coming soon – still perfecting the yolk!)
🌿 Serve It Your Way
It’s hearty enough to shine as a protein-packed main (especially with those vegan eggs), makes a lovely side (hello, vegan roast beef or tofu skewers – coming soon!), or even works chilled as a refreshing salad. In short? It’s a win all around.
Enjoy every spoonful – and feel the comfort all the way through. ❣
RECIPE
French-Style Green Peas- 1 medium onion, chopped
- 3 tablespoon oil
- 800 gram Frozen green peas
- ½ Lettuce of choice, sliced into strips
- 1 teaspoon Apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoon Chopped scallions optional
To add after cooking
- ½ cup Vegan mayo
- ½ cup Roasted and pickled red pepper (can be purchased in a jar at the supermarket)
For Serving
- Vegan hard-boiled eggs (recipe coming soon)
- Heat oil in a pot or wok, add the onion, and sauté until the onion is soft and translucent. Add the lettuce and sauté for a few seconds.
- Add the peas, salt, black pepper, and sugar. Stir well, cover, and cook over medium-low heat for about ten minutes, until the peas soften. Stir occasionally.
- If there is any liquid left in the pot, remove the lid, increase the heat to medium, and cook for a few more minutes until the liquid evaporates. Remove from heat.
- Add the green onions, roasted red pepper, and mayo, and stir well. Serve as is, as a side dish, or as a main course with vegan hard-boiled eggs (recipe coming soon).
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