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Greek arakas (peas) in tomato sauce. Simple, quick and delicious.
An everyday food that gets over the top with sun-dried tomatoes and peppers.
Fasting, vegetarian and vegan!

The Greek arakas (peas) in tomato sauce is a classic, simple and favorite dish of Greek cuisine.

You can cook it plain or, depending on your taste, add potatoes, zucchini, eggplant or artichokes. An excellent variation is with mushrooms! In our recipe, we suggest a simple and delicious version of it as a base, but it doesn't lose any of its deliciousness if you add extra ingredients. On the contrary, your food will become richer and more fulfilling.

It is classified in ladera (cooked with a lot of olive oil), but in our recipe, we use only ¼ a cup of olive oil for sautéing. If you are a fan of olive oil, optionally, you can add an extra ¼ of the cup after it boils and remove it from the heat.

We can serve it warm or cold, with bread, olives or sun-dried tomatoes.
An excellent serving suggestion is with vegan Greek feta cheese 🙂

Bon appétit!

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Photo of a plate with Greek style peas (arakas) in tomato sauce with sun-dried tomatoes and peppers. A recipe from All About Vegans

Greek arakas (peas) with sun-dried tomatoes and peppers in tomato sauce

Peas in tomato sauce. Simple, quick, and delicious. An everyday food that stands out with sun-dried tomatoes and peppers. Fasting, vegetarian and vegan!
5 from 6 votes
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Course: Main Dishes, Main Dish
Cuisine: Vegan, Greek, Greek / Vegan, Greek vegan, Greek modern, Greek modern / Vegan, Greek Traditional
Keywords: vegan, peas, oily, lenten, fasting, tomato, recipe, vegetarian
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 portions
Calories: 287kcal
Author: Thodoris Tibilis


  • 1 kg Greek arakas (peas) with sun-dried tomatoes and peppers
  • 4 tomatoes
  • 6 cloves garlic
  • 8 sun-dried tomatoes
  • 2 carrots
  • 1 Florina pepper
  • 1 green bell pepper
  • cup dill (ideally, we replace the ½ cup with fennel)
  • ¼ cup olive oil
  • 2 Tbsp tomato paste (optional)
  • ½ tsp curry
  • ¼ tsp turmeric powder (optional)
  • 1 tsp unprocessed sugar (optional)
  • salt and pepper


  • Finely chop the onion, sun-dried tomatoes, dill (or fennel), and slice the carrots, garlic, and peppers. Grate the tomatoes or blend them in a blender or food processor.
  • Heat 1 cup of olive oil in a saucepan and sauté the onion for 2 minutes. Add the peppers and after 1 minute add the peas, garlic, sun-dried tomatoes, curry, and tomato paste (if using) and sauté for another 2 minutes.
  • Add the tomatoes, sugar, salt, pepper, and turmeric. Cover and simmer for 25 minutes. Remove the pot from the heat and add the dill (or fennel) and, optionally, an extra cup of olive oil (you can avoid it if you want) and stir lightly.
  • Serve plain or with fresh wholemeal bread. You can serve it warm but also cold. If you want, we accompany with vegan Greek feta cheese, olives or sun-dried tomatoes.


  1. Ideally use fresh peas. If you use frozen ones, you don't need to defrost it before using it.
  2. If you want, before adding the tomatoes, add ¼ cup white wine.
  3. You can enrich your dish with whole potatoes, zucchini, or artichokes that you'll add to the pot along with the tomatoes. You can also add eggplants cut into quarters, or sliced mushrooms.

Nutrition Facts

Sodium: 132mg | Calcium: 137mg | Vitamin C: 204mg | Vitamin A: 10636IU | Sugar: 23g | Fiber: 17g | Potassium: 1432mg | Calories: 287kcal | Saturated Fat: 1g | Fat: 3g | Protein: 17g | Carbohydrates: 53g | Iron: 6mg

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