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#### Instructions:
**Step 1: Sauté the Aromatics**
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until softened and translucent.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
**Step 2: Add the Potatoes and Tomatoes**
1. Add the cubed potatoes to the pot, stirring to combine with the onion and garlic. Cook for 3-4 minutes, allowing the potatoes to lightly brown.
2. Stir in the diced tomatoes (with their juice) and mix well. Allow the tomatoes to cook for a few minutes, breaking them down as they soften.
**Step 3: Season the Stew**
1. Add the dried oregano, dried thyme, sugar, salt, and pepper to the pot. Stir to evenly coat the potatoes and tomatoes with the seasoning.
**Step 4: Add the Liquid**
1. Pour in the water or vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 15-20 minutes, or until the potatoes are tender and fully cooked.
**Step 5: Add the Peas**
1. Once the potatoes are tender, add the peas to the stew. Stir to combine and cook for an additional 5-7 minutes, until the peas are heated through and the flavors have melded.
**Step 6: Final Seasoning**
1. Taste the stew and adjust the seasoning with more salt, pepper, or oregano if needed.
**Step 7: Serve**
1. Ladle the stew into bowls and garnish with fresh parsley for a burst of color and freshness. You can also serve it with lemon wedges on the side for an added zing of flavor.
**Step 8: Enjoy!**
1. Enjoy your warm and comforting Greek Vegan Pea and Potato Stew with a slice of crusty bread or over a bed of rice for a complete meal.
### Tips for the Best Greek Vegan Pea and Potato Stew
– **Potato Variety**: Use waxy potatoes such as Yukon Gold or red potatoes for this recipe, as they hold their shape well and create a creamy texture when cooked. Russet potatoes can become too mushy and break down too much in the stew.
– **Herb Variations**: Feel free to experiment with other herbs such as bay leaves, rosemary, or basil. Fresh herbs can be added at the end of cooking for a burst of fresh flavor.
– **Extra Vegetables**: If you want to add more veggies, try including carrots, zucchini, or bell peppers. Simply chop them and add them along with the potatoes in Step 2 for extra texture and flavor.
– **Add Heat**: If you like your stew with a little heat, add a pinch of red pepper flakes or a chopped fresh chili pepper when sautéing the onion and garlic for an extra kick.
– **Serve with Bread**: This stew is delicious on its own, but for a more filling meal, serve it with a side of warm, crusty bread or pita. You can also serve it over a bed of rice or quinoa to make it even heartier.
– **Make it a Meal**: Pair this stew with a fresh Greek salad or a side of roasted vegetables for a complete Mediterranean-inspired meal.
– **Storage**: This stew makes great leftovers! Store any remaining stew in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just let it cool completely before transferring it to freezer-safe containers.
### Conclusion
**Greek Vegan Pea and Potato Stew (Arakas Latheros)** is a deliciously simple yet flavorful dish that brings the vibrant, wholesome flavors of Greek cuisine to your table. The combination of tender potatoes, sweet peas, and rich tomato sauce is a perfect example of how a few basic ingredients can come together to create something truly comforting and satisfying.
Whether you’re following a vegan diet or simply looking for a tasty, nutritious meal, this stew is sure to become a favorite. With its heartwarming flavors and easy preparation, it’s the perfect dish for any occasion—whether you’re enjoying it on a cold winter evening or sharing it with friends and family at a gathering. Try making this Greek classic today and experience the comforting taste of **Arakas Latheros** in your own kitchen!
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