Step 1

Preheat the oven to 220C / 430F.Place the frozen kale on a baking tray, lined with baking paper. Sprinkle salt on top. Bake in the centre of the oven until the kale defrosts and starts to become crispy. It can take between 15-30 minutes depending on the oven. Watch closely as it can burn very easily.

Step 2

Place the potatoes, thyme and salt in a saucepan and cover with water. Bring to a boil/ Boil for 15-20 minutes until the potatoes are soft and tender. Drain the potatoes and discard of the thyme but keep around 1/4 cups of the "potato water". Using a handheld blender, blend the potatoes until they are creamy and no lumps remain.

Step 3

Cut the king oyster mushroom in half lengthways. Using a sharp knife, score the inner flesh of the mushroom by slicing diagonal lines down the length, then crosshatching them in the opposite direction.

Step 4

Heat up the olive oil in a skillet. Add the thyme sprigs and garlic to flavour the oil a little. Add the mushroom with the scored side facing downstairs first. Sear the vegan oyster mushroom steak on both sides until they get that nice golden brown colour, around 3-5 minutes per side.

Step 5

Divide the creamed potato into two different plates. Try to create "a bed" of potato for the oyster mushroom steak. Sprinkle some crispy kale flakes, then place the oyster mushroom steak over the creamed potato. Serve immediately and enjoy.