In a large pot, add whole baby potatoes and cover them with cold water. Sprinkle in a pinch of salt, bring to a boil, then simmer for about 15 minutes until slightly tender.

Finely slice the shallots and garlic. In a separate large pan, heat olive oil over medium heat. Add the sliced shallots and garlic, sauté for about 5 minutes until translucent.

Stir in the tomato puree, add a ladle of starchy potato water, and mix in the smoked paprika, dried oregano, tamari, salt, and pepper. Let simmer for about 5-7 minutes.

Drain the parboiled potatoes and add them to the pan with the sauce. Gently stir to coat, cooking for another 5 minutes.

Pour in the vegan cream, stirring to create a silky texture, then add the chopped spinach and cook for an additional 3-4 minutes.

Toast sunflower seeds in a small pan over medium heat for 2-3 minutes until golden brown.

Transfer the Creamy Paprika Potatoes to a serving dish and top with toasted sunflower seeds. Serve warm.