Mushy Peas with Roasted Veg

Mushy Peas & Roasted Veggies Recipe | | #peas #vegan #roasted #veggies #healthy #plantbasedonabudget
  • Servings : 2 to 3
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

This might sound like an unusual recipe to you but let me tell you it’s so yummy! Mushy peas is a common dish in the UK and an all time favorite. People eat them with their Sunday Roasts at the local pubs or at grandmas house. Now, just because it has traditional origins doesn’t mean this recipe will be old fashioned. It’s an oldie with a twist! And the best part, super healthy!

Bright And Vibrant Mushy Peas!

The first thing you will appreciate from this delicious dish is all the vibrant colors! The peas get this super bright green after being cooked and the roasted veggies have so many beautiful shades of red and purple. You’ll definitely be eating the rainbow! Green peas are full nutrients and vitamins, and full of good plant protein to keep you fuller for longer.

This mushy peas recipe is a great way to get your veggies in! The sweetness of the peas and onions make it super tasty and delicious, and it takes so little time to prepare. Roast your veggies in the oven with some olive oil while you boil the peas, mash the peas and serve them together. Voilá! You have a perfect weekday lunch!

The ingredients to make this mushy peas dish are so nourishing and full of life you’ll feel nice and light after eating it (not to mention energetic!) If you’re not a fan of cauliflower this is a great way to eat it. Roasting it on the oven makes the flavor get to a whole new level. Nutty and sweet. Just perfect!

If you want to add a touch to it you could make a simple cashew cream sauce and drizzle it on top or maybe toast some baguette slices and put them on the side. So good!

Are you ready to try something new? Go for it!



  • 12 ounces of frozen peas
  • 7 ounces of cauliflower
  • 7 ounces of red onion
  • 7 ounces of carrots
  • Fresh thyme
  • Sesame seeds
  • Salt, pepper


Step 1

Boil the peas in salted water for about 10-15 minutes, until they soften up.

Step 2

Cut the cauliflowers into florets, roughly chop the red onion, and slice the carrots on a small angle.

Step 3

Put them all in a tray (except the peas) and drizzle them with some olive oil and season with salt and pepper.

Step 4

Let them bake in the oven, set to 350 Fahrenheit, for about 20-25 minutes

Step 5

When the peas are soft, mash them with a fork and season with salt and pepper

Step 6

Serve with the roasted veg on top and a sprinkle of sesame seeds and fresh thyme

Average Member Rating

(5 / 5)

5 5 2
Rate this recipe

2 people rated this recipe

Related Recipes:
  • Lasagna with Plant-Based Ricotta | Plant-based on a Budget | #lasagna #vegan #ricotta #marinara #italian #plantbasedonabudget

    Lasagna with Plant-Based Ricotta

  • Kale & Quinoa Soup | Plant-Based on a Budget | #quinoa #kale #soup #vegan #plantbasedonabudget

    Kale & Quinoa Soup

  • Yellow Tofu Curry | Plant-Based on a Budget | #curry #tofu #thai #vegan #yellow #dinner #plantbasedonabudget

    Yellow Tofu Curry

  • Corn Chowder | Plant-Based on a Budget | #corn #chowder #soup #veggies #vegan #plantbasedonabudget

    Creamy Corn Chowder

  • Veggie Heavy Ramen Soup | Plant-Based on a Budget | #ramen #soup #instant #veggies #vegan #plantbasedonabudget

    Veggie Heavy Ramen Soup