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Avocado with Mushroom and Kale

Avocado with Mushroom and Kale

We are going back to basics with this easy plant-based recipe. With just a few ingredients, very little time, and the most basic cooking skills we are making a delicious plant-based lunch to keep you nourished and happy. 

I'm about to get a bit philosophical here! Sometimes, I see cooking a bit like life. I get so caught up in trying to find the perfect ingredients, figure out how to perfectly combine seasoning to get the right taste, or even go out of my way to find recipes from the other side of the world and then try to find all the exotic ingredients. 

This can be fun sometimes, but trying to keep this up all day every day can be exhausting. Most importantly, we end up missing the beauty and simplicity of things. WE use so many spices on a dish and at the end, we can't even tell what's in there. 

avocado with mushroom and kale ingredients

So, for this recipe, I decided to keep it as simple as possible. And actually enjoy and scents, the taste, and the texture of the food that's on the plate. Each ingredient has so much to offer on its own so today's recipe is about that! 

I decided to keep it minimal and only use three of my favourite ingredients. We have mushrooms, avocados and kale. This combination will fill your plate with nutrients and are incredibly flavourful on their own. Which is perfect for a minimalistic, easy plant-based recipe such as this one.

I know these ingredients can be quite flavourful and not everyone's cup of tea. If you are not a fan of kale, you can switch it to spinach or any other leafy green you prefer. And for the mushrooms, any type will work, some have a stronger taste than others. You can use the ones you like or what's readily available to you. 

bite size kale

The cooking process is equally simple. I sautéed the mushrooms and pan-fried the kale with a little bit of garlic. This will take you no more than 10 minutes. If you are using spinach, you will want to reduce the cooking time. We want these leafy greens wilted, so a quick toss will do. And, I only used a tablespoon of soy sauce to season it all. 

As you can see, we don't need a lot of prep time. The cooking skills required for this recipe are as basic as it gets. And all the ingredients we used are easy to find, affordable, and packed with nutrients. I think this easy plant-based recipe is a great introduction to vegan cooking and a great option for your everyday needs. 

To make this delicious meal even better and a bit more filling, I like adding some pieces of naan bread on the side. I heat them and use the bread to transport the mushrooms, avocado and kale to my mouth. Or, to clean the plate once I'm done stuffing my face with all the yummy veggies!

avocado with mushroom and kale close up

Ingredients
5
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Soy

Ingredients

For the veggies

  • 2 avocados (cut in half)
  • 4 cups frozen mixed mushrooms (unthaw)
  • 4 cloves garlic (minced)
  • 1 lb kale (washed and stems removed)
  • 1 tbsp light soy sauce
  • 2 tsps olive oil

For the bread

  • 2 pieces naan (heat up)

Directions

  1. Heat up half of the oil in a frying pan and fry the mushrooms until all the water is gone and the mushrooms are slightly golden brown.
  2. Use the other half of the oil to heat up in a wok and fry the garlic for 30 seconds, then add kale.
  3. Add the kale and stir fry it for about 5 minutes, then add the soy sauce and stir fry the kale until wilted.
  4. Serve the kale and mushroom alongside Avocado with a piece of naan bread, enjoy!

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