This bell pepper, mushroom, and potato ragout is better than any diet. Vegan, healthy, and aromatic.

Potato recipe, baked potatoes, vegan recipe, bell pepper and mushroom sauce, quick dinner, and easy oven dish: Today I’m sharing my new favorite recipe with crispy baked potatoes and a creamy bell pepper and mushroom sauce. The potatoes turn golden brown on the outside and soft on the inside, served with a flavorful sauce made with bell peppers, mushrooms, onions, and garlic that tastes almost like a creamy goulash.

This simple recipe is perfect if you’re looking for a quick, meat-free dinner. It’s made with just a few ingredients and tastes so good that no one at my house ever notices it’s completely vegan.

What I especially love about this recipe is that the potatoes get really crispy in the oven, while the sauce stays nice and creamy and flavorful. The combination of bell peppers, mushrooms, and smoked paprika makes the sauce incredibly aromatic. Perfect for the whole family, affordable, satisfying, and ideal for a weeknight meal.

If you like this recipe, be sure to let me know in the comments whether you prefer to add the potatoes directly to the sauce or serve them separately. And don’t forget to subscribe to my channel so you don’t miss any new vegan recipes!

With love,
Anna 🤗

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📋 INGREDIENTS:
For the potatoes:
1.2 kg (2.6 lb) small potatoes
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp dried thyme

For the bell pepper and mushroom sauce:
2 red bell peppers, diced
1 yellow bell pepper, diced
250 g (8.8 oz) mushrooms, sliced
2 large onions, finely diced
3 garlic cloves, finely chopped
2 tbsp vegetable oil
3 tbsp tomato paste
1 1/2 tbsp sweet paprika
1/2 tsp smoked paprika
1/2 1 teaspoon caraway seeds
1 teaspoon mustard
350 ml vegetable broth (1 1/2 cups)
50 to 70 ml oat cream (3 to 5 tablespoons)
1 teaspoon cornstarch
2 tablespoons water
Salt and black pepper to taste
2 tablespoons fresh parsley, finely chopped

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