The typical Portuguese dish that I was asked to recreate in the vegan and healthy version was cod with cream! And that is why this WITHOUT COD WITHOUT CREAM was born 😂 The star of the dish are the pleurotus mushrooms, which are already found on the Continent, Pingo Doce or Auchan, in addition to the bio supermarkets.

The recipe serves 4 people (double for a large serving dish for 6-8 people) and is divided into 3 components:



  • 3 large potatoes (500g), cut into small pieces, with or without skin
  • olive oil, salt and black pepper, to taste


  • 250g pleurotus mushrooms
  • 2 leeks, cut into strips
  • 1 onion, cut into strips
  • 2 tbsp. soy sauce or tamari
  • 3 bay leaves
  • 1 fresh parsley sauce, chopped
  • olive oil, salt and black pepper, to taste


  • 2 cups water (500 ml)
  • 4 tbsp. chickpea flour * (35g)
  • 2 tbsp. olive oil (30 ml)
  • 1 tbsp. vinegar of your choice or lemon juice
  • salt (1/2 cc), black pepper and nutmeg, to taste

  1. In a baking dish, arrange the potatoes, wrapping with a drizzle of olive oil, salt and black pepper. Place in a preheated oven at 200 ° C for about 30 min or until golden brown.
  2. Shred the mushrooms longitudinally, in the direction of the filaments and place them in a wide frying pan with a drizzle of oil, along with leek, onion and bay leaf. Sauté on high heat for 10 min. Add the soy sauce, wrap and leave for another 5 min (or until the mixture is dry and caramelizing). Add seasonings to taste (salt may not be necessary as the soy sauce is already salty) and turn off the heat. Add the chopped parsley and remove the bay leaves. Reserve.
  3. In a small saucepan, add all the ingredients for the “cream”. Turn on the heat and stir with a wire rod. When it starts to boil, leave it on the heat for 2 min (continuing to stir) and turn off.
  4. Remove the baked potato from the oven, add the mushroom mixture and pour the “cream” on top. Bake for about 45 min at 200 ° C or until golden.


* it could be another flour - I chose chickpea flour to add more protein, iron and other minerals to the dish.

Recipe by Ines R. Pais - more images and full info here: Inês R. Pais Instagram account