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.