Shiitake Mushroom, Kale and Red Potato Bowl


Well, here we are again…another mushroom recipe! And yes, similar to my Potato Vegan Tacos, and yes, also similar to my Quinoa and Sauteed Mushrooms recipe.  What can I say, I love mushrooms and I love kale! Call this one a hybrid between the two.

Let’s talk for a moment about shiitake mushrooms. Mushrooms in general are an excellent vegan source of vitamin B and D. Shiitake mushrooms in general are also known to have cancer-fighting properties through the amount of letinan–an anti fungal protein–in them. Shiitake mushrooms also are great sources of copper, vitamin A and C and they also contain protein. Combined with kale, this meals gives vegans some great sources of protein, vitamin D and B, which animal sources are all high in.

This recipe–as with most of my recipes–is extremely easy to make. You are chopping, sauteing, then mixing. That’s about it. The condiments, spices and flavors you want to add are totally up to you. You can also use this dish as a side, or a filling for a vegan burrito 🙂 My recipe is just a springboard for your creativity!

So without further ado…let us begin!

You will need:

  • 1 package (16 to 18 oz) organic shiitake mushrooms
  • 4 red potatoes (or any kind you prefer)
  • 2 to 3 heirloom tomatos
  • 1 stalk green onion
  • 1/2 white onion
  • 2 large handfuls kale (lacinato is best, but you can use curly kale as well)
  • 4 garlic cloves
  • 2 tbsp coconut oil
  • salt and pepper to taste

Step 1:

Make sure all your vegetable are chopped beforehand, as you are going to be doing a lot of cooking one after the other. Slice the onions, garlic, and kale, and chop the potatoes in small little cubes. Wash and slice the shiitake mushrooms.

Step 2:

Heat your frying pan with 1 tbsp oil. Add the onions and garlic to the pan. Cook on high heat until the onions and garlic are golden brown, or caramelized. Remove from heat and set aside.

Step 3:

Turn down the heat to medium high and add another tablespoon of oil. Once the oil is heated up, add the shiitake mushrooms. Saute for a bit, then add back in the onions and garlic. Cook together for a minute, and remove from the pan again.


Step 4:

Using the same pan and heat temperature, add the last tablespoon of oil, add add in your potatoes. Cook on medium high heat until golden brown, and crispy on the outside. Add some salt and pepper to the potatoes if you like.

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Step 5:

Once the potatoes are cooked turn down the heat to medium, then add in the kale. I personally don’t like to actually cook the kale, but prefer to “wilt” the leaves a bit so it retains the crunchy taste.

Once the kale is wilted but still has the lovely green color, add back in the onion, garlic and shiitake mixture, and mix everything together, then remove from heat.

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Step 6:

While the potato mixture is cooling, you can chop up your heirloom tomatoes and green onion. If you want to mix them together with some balsamic and olive oil, feel free as it tastes delicious! You can also add any other vegetable or side to this dish that you like. If you top with avocado, it tastes delicious, plus adds some extra color!

And you are done! Plate the mixture and eat up!

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This meal is a great option to make in large batches as your lunches for the week. The mixture is easy to eat up too.

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The next time I eat this, I am definitely going to make it into a burrito! Yum yum!

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