Where’s the Meat? An Option for Meatless Monday’s

Split Peas As I have posted before, I have started a life style that rarely includes meat. When I first began this journey, many asked how I could cook without meats as meats are an important flavoring agent.  I...

Split Peas
Split Peas

As I have posted before, I have started a life style that rarely includes meat. When I first began this journey, many asked how I could cook without meats as meats are an important flavoring agent.  I have learned to use the spices I have always loved and added ways to bump up the flavors whenever possible. Cooking items in stock over water is a great place to add flavors without adding fat.  If you are using canned or boxed stocks or concentrates, you will need to monitor the salt.  Roasting your vegetables are also a trick to add more flavor to your soups.

Split Pea Soup
Split Pea Soup
 

In another life, I would only have made this soup stock with a ham bone and add the bits of ham to the finished soup.  I love the richness of the Split Peas and how over the cooking time they cream into the soup.  I tried this recipe with a twist for some tasty results.

Split Pea Soup Ingredients:

  • 8 cups of stock
  • 1 pound of Split Peas
  • 2 bay leaves

Roasted Vegetables Ingredients:

  • 1 pound of carrots, peeled and diced small
  • 1 stalk of celery, small dice
  • 2 ? 3 onions, diced
  • 2 heads of garlic, ends cut off to aid in roasting
Directions:
  1. Vegetable Stock ? start with at least 8 cups.  In a recent blog, I noted the easy way to make a homemade vegetable stock overnight.
  2. To this stock add about 1 pound or 2 cups of rinsed and sorted Split Peas along with 2 whole bay leaves.
  3. Bring this to a boil on medium high heat, then reducing the heat to low and simmer gently with the cover tilted about 25 ? 35 minutes until the peas reach the desired consistency.  At this point, I add my added flavors to bump up this soup.
  4. In the oven, on convection roast at 395 degrees, I will have roasted onions, celery, carrots and garlic to add to this soup.  I roast my veggies with a light sprinkle of olive oil, salt and pepper.  I roast these veggies for about 35 ? 40 minutes until browned around the edges.
  5. After roasting, I will remove the papers and mash the garlic with a fork.  Add this to the soup and stir well.
  6. Add all other roasted veggies to the soup and warm through.  Then taste for seasonings.  I do not salt this soup until the end.
  7. Discard the bay leaves from the soup before serving.
The combination of the roasted veggies and garlic added to this soup and starting with a homemade vegetable stock make this recipe memorable and meatless.

What have been your successes with meatless creations?