There is no recipe that cannot be recreated without mushrooms. This time, the suggestion is from the author Gabriela Oliveira who brings us a delicious 100% plant-based version of the traditional Portuguese Caldeirada stew with oyster mushrooms, potatoes and peppers. A perfect dish, very tasty and so Portuguese. (Recipe provided for the Veond eBook Vegan is for All and taken from the book Cozinha Vegetariana à Portuguesa).


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Serves 3 - 4 people

  • 300 g pink oyster mushrooms (or shiitake)
  • 700 g potato or yam
  • 2 onions
  • ½ red pepper
  • ½ yellow pepper
  • 2 garlic cloves
  • 2 large ripe tomatoes
  • 2 bay leaves
  • ½ branch of coriander
  • 100 ml white wine
  • 2 cups of water
  • 1 to 2 tsp sweet pepper
  • 1 tsp saffron
  • black pepper or cayenne, to taste
  • salt, to taste
  • 2 tbsp seaweed (optional)
  • 100 g tender spinach leaves
  • olive oil q.s.
  1. Cut the mushrooms into pieces; cut the potato into thin slices, the pepper into strips and the onion in slices; chop the garlic and tomatoes (without skin).
  2. In a saucepan with a drizzle of olive oil, sauté the onion and garlic with the bay leaf; add the tomatoes and stir until tender. Add the potato, 2 sprigs of coriander, the pepper, the boiling water and the wine; season with sweet pepper, saffron, pepper and salt; cover and cook for about 15 to 20 minutes. In the meantime, add the mushrooms and the seaweed cut into strips (soak for 3 minutes).
  3. At the end, add the spinach leaves and the chopped coriander and drizzle with a drizzle of olive oil. Serve very hot.