Mushroom and kale spaghetti - gluten-free, dairy-free, vegan

Very quick and easy lunch or dinner recipe that is vegan, gluten and dairy-free. It contains few, simple ingredients, yet it's full of texture and flavor. 


Makes 2 - 3 servings.

  • 6 cut garlic cloves
  • 1 tbs avocado oil 
  • 5 -6 cups cut mushrooms
  • 3 - 4 cups stemmed and cut kale (spinach can be used instead of kale)
  • 1/3 cup chopped chives
  • sea salt and pepper
  • organic corn spaghetti (or brown rice spaghetti or any other gluten-free ones)


  1. In a pot, boil water, add salt and cook the corn spaghetti (half a bag or more depending on your needs) until done. Drain and set aside.
  2. In a saucepan, heat the avocado oil.
  3. Add garlic and saute until slightly browned.
  4. Add mushrooms, sea salt and pepper and mix together. Saute the mushrooms for a few minutes. 
  5. Add chives and mix.
  6. Add kale, more sea salt and pepper.
  7. Let it cook until tender, stirring occasionally. 
  8. Once done, add the corn spaghetti and blend together.
  9. Add any seasoning of your choice, herbs, etc. and it's ready to be served.