Creamy mushrooms & kale on sourdough (Edit recipe)

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Creamy mushrooms & kale on sourdough. Mushrooms are a rich, low- calorie source of fibre, protein, and antioxidants. Making this recipe the perfect way to start your day.

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

17

Serves: 2

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 💛 heat 1 tbsp olive oil in a frying pan or cast iron pan over medium to low heat. Add the leek and gently fry with a sprinkling of rock salt for 3 mins.
  2. 💛Add the mushrooms,minced garlic & dried herbs. Stir together and allow to cook until the mushrooms have started to reduce in size.
  3. 💛 add the mirin, nutritional yeast & Dijon mustard. Mix together, then slowly add the stock. Allow to cook for a couple mins then stir in the kale. Cook until the kale has wilted
  4. 💛stir in the oat crème fraiche, season to taste with black pepper (& tamari, optional)
  5. 💛toast & plant butter the sourdough.then pile the creamy mushroom mix on top.
  6. 💛sprinkle over the fresh parsley and seeds, if using
  7. 💛enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:397
Fat:12 g
Carbohydrates:51 g
Protein:13 g
Cholesterol:0 g
Sodium:1981 mg
Fiber:4 g
Sugars:7 g
Sugar Alcohol:0 g
Calculated per serving.
Breakfast Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian

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