Salads, Vegetarian, Vegan, Appetizer

Stir Fried Kalettes & Shimeji Mushrooms
with Smoky Almond Sauce

Love at first sight… 🙂

Creating new dishes requires a lot of elements. Experience on cooking and experience on cooking particular cuisines, a lot of failures, a lot of eating (my favorite) ,  big knowledge about ingredients and expending them every other day. It is always exciting for me to try something new   but do you know what is more exciting than that, it is that first moment I find out about that new ingredient. Like how I fallen in love with those cute kalettes. They drove my mind crazy. I couldn’t stop thinking about them. How to clean, how to cook, what to  match it with…

Because I am extremely busy with work and the blog recently, I don’t have much time for shopping, even groceries. I get most of my vegetables online from an amazing supplier. One day I was placing my next delivery and all of a sudden I saw this beauty when I was scrolling down. I ordered immediately and started searching for the kalette.

Then I found out it is a hybrid vegetable. The baby of Brussels sprouts and kale which I love both. It taste more like Brussels sprouts to me but same color & crunch as kale.

I am not a vegan, I cannot be but all I thought was to make a wonderful vegan dish with  them. It would be a very interesting and a great side dish for chicken and fish especially but I wanted her to be the start this time.

Lets have a look at this very easy, quick and not many ingredient recipe and have fun 🙂

Stir Fried Kalettes & Shimeji Mushrooms with Smoky Cashew Sauce

Course Main Course, Side Dish, Salad, Vegan, Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Kayra


For Smoky Cashew Sauce;

  • 75 gr Cashew toasted
  • 150 gr Almond Yogurt
  • 30 ml Olive Oil
  • 5 ml Lemon Juice
  • 1 clove Garlic
  • 5 ml Worcestershire Sauce
  • 2 gr Smoked Paprika
  • Salt & Pepper

For Stir Fry;

  • 50 gr Red Onion chopped
  • 200 gr Kalettes Washed / Halves
  • 100 gr Carrots
  • 1 clove Garlic
  • 100 gr Shimeji Mushroom
  • 5 ml Olive oil
  • Salt & Pepper
  • Smoky Cashew Sauce


For Smoky Cashew Sauce;

  1. Put all ingredients in your blander and bland it until you get a smooth sauce. 

  2. Adjust seasoning.

  3. Heat it gently on low fire before serving. 

For Stir Fry;

  1. Clean, wash all the vegetables.

  2. Cut kalettes and carrots in half (I used baby carrots if you are using regular carrots you might need to cut it smaller).

  3. Chop onions and garlic.

  4. Add your oil in a heated wok or frying pan, add onion and garlic and sauté until fregrant.

  5. Add carrots and sauté about 2 minutes, make sure they are still crunchy.

  6. Add mushrooms and stir fry on high heat until they are golden brown. 

  7. Add kalettes and stir fry for about 2- 3 minutes. 

  8. Adjust seasoning.

  9. Serve with warm smoky cashew sauce. 


If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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with Smoky Almond Sauce

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