3 or 4 king oyster mushrooms, cut into round slices of 1/2 inch thickness
1 tablespoon olive oil
1 small onion, minced
1/3 cup of red or yellow bell pepper, minced
3 or 4 garlic cloves, minced or mashed in a mortar and pestle
2 tomatoes, sliced
2 medium onions, sliced.
1 medium red bell pepper sliced
1 medium green pepper, sliced
1 medium yellow pepper sliced (the peppers, onions and tomatoes aforementioned should be sliced around 1/2 inch thick)
Salt to taste
Black pepper to taste
1 bay leaf (optional)
4 inches of kelp or 1 teaspoon kelp powder
1 1/2 teaspoon veggie bouillon
2 cans of full-fat whole coconut milk
A bunch of cilantro
1 red chili, sliced
1 tablespoon of dende oil
Cooked or steamed rice for serving
Add the olive oil to a thick, preferable clay pot, when it’s hot, add the onions and minced bell peppers, stir for 5 minutes on medium heat. Add the garlic, stir for 1 minute. Add the king oyster mushrooms, the peppers, chili, onions, and tomatoes forming layers, repeat until you fill 95% of the pot, do not stir the pot anymore, if necessary accommodate the vegetables with the help of a wooden spoon or lightly shake the pot side to side.
Accommodate the kelp on the side of the pot, or add the kelp powder, the salt, pepper, veggie bouillon, cilantro, and lemon, add the coconut milk and the dende oil and let it cook on medium heat for 10 to 12 minutes. Turn off the heat, add more chili if desired, and add raw or toasted cashews, cilantro, and lemon
Serve it immediately while still bubbling over a bed of rice and add more lemon to improve the flavors.