Vegan Mushroom Caldeirada

🛒 Ingredients

• #Main Ingredients;
• 400 g mixed mushrooms (king oyster, shiitake, chestnut, or button – torn/sliced into chunks)
• 3 medium potatoes, peeled and cut into thick slices
• 1 large onion, chopped.. 2 garlic cloves, minced.. 1 red bell pepper, deseeded and sliced
• 2 ripe tomatoes, chopped (or 400 g canned chopped tomatoes)
• 150 g fresh spinach.. 1 tbsp tomato paste.. 500–600 ml vegetable stock.. 3 tbsp extra virgin olive oil
• 1 tsp sweet paprika.. ½ tsp dried oregano.. Salt and black pepper to taste
• Pinch of chilli flakes (optional, for gentle heat)
• #To Finish & Garnish;
• Fresh coriander or flat‑leaf parsley, chopped
• Lemon wedges (optional)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot or deep pan over medium heat. Add onion and bell pepper, cook for 5 minutes until soft. Stir in garlic and cook for another minute until fragrant.

2. 2

   Build the base: Add tomato paste, paprika, and oregano – stir well for 30 seconds. Add mushrooms and cook for 5–6 minutes until they release their liquid and start to brown.

3. 3

   Simmer: Add potatoes, fresh or canned tomatoes, and pour in enough vegetable stock to just cover the ingredients. Bring to a gentle boil, then lower heat, cover, and simmer for 20–25 minutes until potatoes are tender.

4. 4

   Finish: Stir in spinach and cook for 1–2 minutes just until wilted. Season to taste with salt, pepper, and extra herbs if desired.

5. 5

   Serve: Ladle into bowls, top generously with fresh coriander or parsley, and serve with lemon wedges on the side if you like.