This simple mushroom mania bowl is one of my favorite ways to get my mushroom cravings satisfied. In this bowl, there is as well young kale and young spinach and it is a quick vegan dish. This incredible nutty flavor is coming from the mushrooms (yes) and it is absolutely delicious. The kale is super tender as it is cooked and sauteed with the mushrooms. You’ll love this vegan mushroom mania bowl if you like mushrooms though (lol).
It’s full of vitamins (especially with the spinach and kale), antioxidants and a low-calorie meal. Try it out with your favorite mushrooms and create your own mushroom bowl. It’s an easy way to have your green vegetable for the day.
Even better? I prepare this bowl in less than 30 minutes with 3 types of mushrooms, young kale, spinach, garlic, onion, and coriander leaves. I actually saute everything except my young spinach leaves.
How to serve it?
I like to have it for lunch or at night. If I am really hungry and need this salad to be more fulfilling, I will serve it with a loaf of bread or with my avocado sandwich recipe.
You want to add some pesto? Great idea. It’s an upgrade. Feel free to try out a delicious red tomato pesto or maybe a green arugula pesto ! All is possible.
Top Tip
Mushrooms are low in calories (that’s a great news!) and rich in protein, fiber, vitamin C, B vitamins, calcium, and minerals, along with being an excellent sources of antioxidants.
And shiitake seems to be the king of the mushrooms for their flavor and health benefits. In Chinese medicine, they are thought to boost health and longevity and improve circulation!
So let’s eat more mushroom bowls !
Healthy mushroom mania bowl and…
Vegan, nutty, full of flavor, hearty and delicious !
If you make it
If you make the mushroom mania bowl, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGAN MUSHROOM MANIA BOWL
INGREDIENTS
- 200 gr Oyster mushroom
- 125 gr Japanese Brown beech mushroom or shiitake mushroom
- 2 medium Portobello
- 2 cups young spinach
- 1 cup young kale
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 1-2 pinch(es) cayenne pepper
- 10 coriander leaves
- 1 ½ tbsp coconut oil
INSTRUCTIONS
- Dice the onion and chop the garlic. Place in a large frying pan. Set aside.
- Clean the Oyster and Japanese mushrooms and remove the roots. Clean and slice the Portobello. Set aside.
- Clean the young kale and cut it in half and set aside.
- Then add 1 ½ tablespoons of coconut oil to the pan and start cooking onion and garlic over medium heat. Saute for about 2-3 minutes. Add all the mushrooms, cayenne pepper, salt, and fresh ground pepper to taste and fry for about 8-10 min, stirring occasionally.
- Then add the kale to the same frying pan. Fry for 2 more minutes or until tender.
- Meanwhile, in a salad bowl, add fresh young and cleaned spinach leaves.
- And when the sauteed mushrooms and kale are ready, add them to the salad bowl and mix well. Add fresh coriander leaves on top. Serve immediately.
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