Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
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.
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.
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!
For the veggies
For the bread
|Amount Per Serving|
|Calories 793||From Fat 377|
|% Daily Value*|
|Total Fat 42g||64.4%|
|Saturated Fat 6g||31.8%|
|Trans Fat 0g|
|Total Carbohydrate 94g||31.2%|
|Dietry Fiber 27g||108.2%|
|Vitamin A 22950.82IU||459%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.69mg||84.5%|
|Vitamin C 294.13mg||490.2%|
|Vitamin D 23.4IU||5.9%|
|Vitamin D2 0.52µg|
|Vitamin D3 0µg|
|Vitamin E 9.01mg||30%|
|Vitamin K1 1643.47µg||2054.3%|
|Folic Acid 0µg|
|Pantothenic acid 5.42mg||54.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.