Add split peas, stock, green pepper, onion, garlic, and mushrooms to a heavy bottomed soup pot over medium heat. Add water until liquid line is 2 inches (5 cm) above the mixture. Bring to a boil, reduce heat to a simmer and cover, cooking for about 30 minutes, or until the split peas are tender and have absorbed most of the liquid.
Meanwhile, whisk together tomato sauce, brown sugar, smoked paprika, garlic powder, onion powder, and chili flakes, if using. Scoop a bit of the mixture into a small cup and whisk in the corn starch. Set aside.
Drain excess liquid from the split pea & veggie mixture. Add tomato sauce mixture to the pot and stir to combine. Whisk in the corn starch slurry and add the Dijon mustard. Cook over low heat, stirring until slightly thickened. Add salt and pepper to taste.
Slice buns in half, place face open on a cooking sheet and broil in the oven for 2-5 minutes. Keep an eye on them so they don’t burn!
To serve, scoop split pea mixture onto buns, and enjoy!
Made this for dinner tonight and served it on thick cut toasted sourdough bread. I found the split pea mixture needed close to an hour to become tender, at 30 minutes the peas were still hard. I also cut the brown sugar down to 1 TBSP, I think next time I will omit totally. That’s just a personal preference nothing against the recipe. I will definitely be making this again.
Thanks for the feedback, Sandra and happy to hear you liked the recipe overall! Cooking time will vary depending on the age of the peas. Older split peas may be drier and need more time to cook and soften, but we’re glad that the recipe worked out for you in the end.
Add split peas, stock, green pepper, onion, garlic, and mushrooms to a heavy bottomed soup pot over medium heat. Add water until liquid line is 2 inches (5 cm) above the mixture. Bring to a boil, reduce heat to a simmer and cover, cooking for about 30 minutes, or until the split peas are tender and have absorbed most of the liquid.
2
Meanwhile, whisk together tomato sauce, brown sugar, smoked paprika, garlic powder, onion powder, and chili flakes, if using. Scoop a bit of the mixture into a small cup and whisk in the corn starch. Set aside.
3
Drain excess liquid from the split pea & veggie mixture. Add tomato sauce mixture to the pot and stir to combine. Whisk in the corn starch slurry and add the Dijon mustard. Cook over low heat, stirring until slightly thickened. Add salt and pepper to taste.
4
Slice buns in half, place face open on a cooking sheet and broil in the oven for 2-5 minutes. Keep an eye on them so they don’t burn!
5
To serve, scoop split pea mixture onto buns, and enjoy!
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Let us know what you think when you try it!
Made this for dinner tonight and served it on thick cut toasted sourdough bread. I found the split pea mixture needed close to an hour to become tender, at 30 minutes the peas were still hard. I also cut the brown sugar down to 1 TBSP, I think next time I will omit totally. That’s just a personal preference nothing against the recipe. I will definitely be making this again.
Thanks for the feedback, Sandra and happy to hear you liked the recipe overall! Cooking time will vary depending on the age of the peas. Older split peas may be drier and need more time to cook and soften, but we’re glad that the recipe worked out for you in the end.