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Rioja style potato stew

with red pepper, peas, onion and mushrooms
A hearty and quick stew with typical ingredients from the Rioja region.
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

  • Gluten-free

    Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Utensils:

Ingredients

Mallorcan potatoes

Red pepper

Red onion

Garlic

Carrot

Cooked peas

Fried tomato sauce

Burger seasoning

Mushrooms

Fresh parsley

Vegetable broth

La Vera paprika powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1874
448
15
2
72
15
13
13
0
215

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Wash the vegetables. Cut the potato in half over its width. Peel and roughly chop the onion and garlic. Cut the pepper into cubes of approx. 1cm. Peel the carrot and cut it into cubes. Cut the mushrooms into slices. Finely chop the parsley.
2.
Heat 2 tablespoons of oil in a pan and sauté the onion, garlic, carrot and pepper for 3 minutes until tender. Add the potatoes and mushrooms. Let it cook for another 2 minutes. Add the burger seasoning, the paprika powder and season to taste. Add 250ml of water together with the vegetable broth and fried tomato sauce. Bring it to a boil and let it simmer for 10-15 minutes, while stirring occasionally, until the potatoes are tender. Add the peas and parsley at the very last minute. Make sure that the liquid is lower than the height of the vegetables.
3.
Before serving, try the flavour and adjust with pepper and salt to taste.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1874
448
15
2
72
15
13
13
0
215
kJ
kcal
g
g
g
g
g
g
mg
mg