Mushy Peas with Roasted Veg

BY : PUBLISHED : April 25th, 2019 UPDATED: January 30th, 2022

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!


A pile of mushy peas on a black slate topped with roasted veggies.

Mushy Peas with Roasted Veg 4 1

Mushy Peas with Roasted Veg

Beatriz Buono-Core
Are you feeling adventurous? Perfect time to try a classic british recipe with a twist! You will love these mushy peas with roasted veggies!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine English
Servings 2 servings
Calories 243 kcal
METHOD Stovetop
DIET Vegan


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


  • Boil the peas in salted water for about 10-15 minutes, until they soften up.
  • Cut the cauliflowers into florets, roughly chop the red onion, and slice the carrots on a small angle.
  • Put them all in a tray (except the peas) and drizzle them with some olive oil and season with salt and pepper.
  • Let them bake in the oven, set to 350 Fahrenheit, for about 20-25 minutes
  • When the peas are soft, mash them with a fork and season with salt and pepper
  • Serve with the roasted veg on top and a sprinkle of sesame seeds and fresh thyme


Try adding a cashew cream sauce on top. Serve with a baguette.


Calories: 243kcalCarbohydrates: 48gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 111mgPotassium: 1174mgFiber: 15gSugar: 20gVitamin A: 17880IUVitamin C: 129mgCalcium: 120mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Beatriz Buono-Core

View all posts by Beatriz Buono-Core

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating

BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals


Plantbased on a budget Logo