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Soy Mushroom with Kale Mash

I rarely do entire vegetarian meals so this was a welcome change at any rate. I love this recipe because the food has tons of flavor and is ready to plate in the blink of an eye.

In Kenya, kale is very one dimensional in that it’s always sautéed with onions and tomatoes and served up with ugali (polenta). I do feel like it’s a wonderful ingredient that can be purposed in different ways and this is one of them.

For my meal, I used regular button mushrooms because that’s what I had at hand but I’d highly recommend oyster mushrooms because if their meaty texture and I do feel like they hold on to flavor a lot better than button mushrooms. This meal is great for a low budget healthy family meal or even just for batch cooking for those of you with busy lifestyles and little time to cook.




Serves 2

  • 1 punnet oyster mushroom

  • 1 small bunch kale

  • 1 medium onion, chopped

  • 2 garlic cloves, crushed

  • 4 medium potatoes

  • 1 tbs butter or margarine

  • 1/2 cup milk

  • Salt to season

  • Cooking oil

For the marinade

  • 3 tbs soy sauce

  • 2 tbs soft brown sugar

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 tbs Worcestershire sauce

  • 1/2 cup water

  • 2 garlic cloves, crushed


In a large bowl, mix together the marinade, then add the mushrooms. Toss them in the marinade and set aside.

Next, add some boiling water into a saucepan, add some salt and the potatoes. Turn the heat to medium and let the potatoes cook until fork tender and then drain the water. As the potatoes cook, put some oil in a separate pan and add the garlic and onions and cook on a low heat until the onions are soft. Then, add your kale, some salt and pepper to season, and let it cook for about 5 minutes until the the kale is soft and wilted. Once ready, set it aside.


Take your drained potatoes and add the butter and milk. Use a masher to mash the potatoes and once the potatoes are mashed, add the kale and mix well. Cover and set aside.


Last is the mushrooms. Add some oil to a pan and once it’s hot, add the mushrooms and marinade and cook on a medium heat for 5 minutes, then add your water and cook for another 5 minutes. If the sauce seems too little you can add another half cup of water and simmer for a couple of minutes.

Plate your mash potatoes onto a plate and spoon some mushrooms and sauce over it for a wonderful vegetarian meal.