Peel shallots and finely chop.
Rinse peas and cut into thin strips.
Rinse parsley, shake dry and pluck leaves. Finely chop half of the leaves and reserve; place the rest in a steamer basket.
Rinse veal fillets, pat dry, and season lightly with salt and pepper. Heat oil in a grill pan over high heat. Cook the fillets until browned, about 30 seconds per side, then remove from pan.
Lay the fillets on the herbs in the steamer basket and place peas on top.
Fill a pot with about 2-3 cm (approximately 3/4- to 1-inch) of water and set basket in pot (it should not touch the water). Bring to a boil, reduce to a simmer, cover and steam until tender, 5-6 minutes.
Heat the butter in a pan over medium heat until foamy. Sauté the shallots until translucent, stirring frequently.
Stir in vermouth and let simmer until completely evaporated.
Stir in soy creamer, bring to a boil, and cook until thickened. Season with salt and pepper, stir in chopped parsley and divide sauce among plates. Top with veal and peas to serve.