How to make
Finely chop the spring onions and garlic and serve them stewed in heated oil.
Stir several times and add the cleaned and sliced mushrooms.
Cook for five minutes, then add the sliced new potatoes.
Stir and shortly afterwards add the paprika, tomatoes and chopped fresh herbs into the pot.
Add enough water to cover the vegetables and season the potato stew with salt.
The vegan spring stew is left to simmer on a low heat until the potatoes are fully cooked.
Shortly before readiness, add the cleaned spinach.
The mushroom stew is left to cook for another five minutes.
Serve the vegan spring stew with potatoes and mushrooms with your favorite village-style bread and a smile :)
