Feel free to use any kind of mushrooms in this recipe. Enjoy.


1 package of brown mushrooms 

3 bell peppers (red, green and yellow)

1 large onion, chopped

1 medium carrot, diced 

1 tbsp of tomato paste 

2 medium fresh tomatoes 

1 tbsp of olive oil 

1/2 garlic and ginger powder 

1 tsp of paprika 

1/2 tsp of fennel seeds

Handful of fresh coriander leaves 

1 and half cup of water 

1 tbsp of chickpea flour mixed with 3 tbsp of water (to thicken the stew)

Wash the mushrooms well and set aside 

Do no slice. But if you wish you can slice them. 

In a saucepan, add 1 tbsp of oil (do not heat oil) add onion, carrot, bell peppers, fresh tomatoes and tomato paste. Cook stirring occasionally for 2 to 3 minutes or until the tomatoes are soft. Add water, mushrooms (as whole as they are) and the flour mixture. Reduce the heat, cover the pan and let it cook for 5 to 10. Now add paprika, and the rest of aromatic herbs and fresh coriander leaves. Stir everything together very well. Remove from the heat and serve over whole wheat pasta, spaghetti, brown rice or anything you want. Enjoy

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Dorcas Luboya

Dorcas Luboya

I’m a vegan with deep passion for recipes creation and sharing plant-based lifestyle with others. My wish is to encourage others to discover the wonderful benefits of a plant-based food that God gave to human, where you count your colors and not your calories.



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