FREE SHIPPING. 2 TRAVEL SIZES WITH ORDERS OVER $50.
RECIPES: VEGAN OTHERS

KALE STUFFED MUSHROOMS WITH COCONUT BACON

December 11, 2017 by Renee Tavoularis

KALE STUFFED MUSHROOMS WITH COCONUT BACON

A plant-based take on the holiday classic appetizer, stuffed mushrooms. These nutrient packed mushrooms are packed with kale simmered in a flavorful coconut sauce and then topped with simple to make coconut bacon.

MAKES 16 MUSHROOMS
1 HOUR
VEGAN
GLUTEN-FREE

Ingredients

For the MUSHROOMS:

10 ounce package baby bella mushrooms, destemmed and cleaned
2 cups Lacinato kale, destemmed and finely chopped
1 tablespoon coconut oil
½ large red onion, finely chopped
1 garlic clove, minced
¼ cup full fat coconut milk
1 teaspoon sea salt, divided
1 tablespoon olive oil 

For the COCONUT BACON:

1 cup unsweetened coconut flakes or chips (not shredded)
2 tablespoons low-sodium tamari
1 tablespoon coconut aminos
1 ½ teaspoons liquid smoke
1 teaspoon coconut sugar 

Instructions

  • To prepare the coconut bacon, preheat oven to 350F. Combine all ingredients in a small bowl except the coconut flakes. Stir well to combine before stirring in the coconut flakes, being sure to completely cover.
  • Spread coconut flakes in a single layer on a baking tray lined with parchment paper. Bake for 15 minutes, flipping once halfway through and being sure they do not burn. Remove from the oven and let cool before using.
  • In a large skillet, heat coconut oil over medium heat. Add the onion and garlic and cook for 5 minutes or until softened.
  • Add the kale and cook for another 3 minutes until reduced in volume by half. Reduce the heat to low and add the coconut milk and half of the sea salt. Simmer for 10 minutes before turning the heat off and letting mixture cool slightly.
  • Place the cleaned mushrooms on a baking tray lined with parchment paper. Drizzle with the olive oil and the other half of sea salt.
  • Spoon about a teaspoon of the mixture into each mushroom. Place in the oven and cook for 15-20 minutes or until the mushrooms are soft.
  • Top each mushroom with some of the coconut bacon.

Printer Friendly

Leave a comment

Comments will be reviewed prior to posting.


Also in Volume 34

YOUR GUIDE TO A STRESS-FREE & PLANT-BASED HOLIDAY DINNER NUTRITION
YOUR GUIDE TO A STRESS-FREE & PLANT-BASED HOLIDAY DINNER

The holidays are a time to spend with friends and family, a time to relax and be grateful. However, for many people it can be a time filled with stress if they are responsible for hosting a holiday dinner.

READ MORE

WINTER CITRUS SALAD WITH MISO VINAIGRETTE RECIPES: VEGAN SALADS
WINTER CITRUS SALAD WITH MISO VINAIGRETTE

Along with their colorful and flavorful punch to a holiday salad, citrus fruits also offer up lots of Vitamin C which is important for fending off seasonal colds.

READ MORE

BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA RECIPES: VEGAN MAINS
BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA

There’s no dairy in this winter pasta dish and yet it is creamy thanks to a butternut squash sauce, silky white beans and finished with hints of sage.

READ MORE

Sign up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers, and 10% off your first purchase.

Fill out my online form.

Welcome to WELL WITHIN

Our beauty and wellness brand offers support, services and products to help you become WELL WITHIN your skin, mind and body.

Sign up today and receive your special Friends and Family 20% off your first purchase, valid until May 31, 2017.

Fill out my online form.

Stay Ever Well,
Lynne + Renee
Co-founders

DEAR FRIENDS AND FAMILY,

Thank you for signing up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers and your special Friends and Family 20% off your first purchase, valid until May 31, 2017.

Fill out my online form.

Stay Ever Well,
Lynne + Renee

Sign up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers, and 10% off your first purchase.

Fill out my online form.