Clean the king oyster mushrooms and cut them into fillet shapes, about 1 inch thick.

Prepare the Mushrooms

In a bowl, mix soy sauce, lemon juice, salt, and black pepper. Marinate the mushroom fillets in this mixture for at least 30 minutes.

Season the Mushrooms

In another bowl, whisk together cornstarch and plant-based milk until smooth.

Dip the marinated mushrooms in the batter, ensuring they are fully coated.

In a large frying pan, heat oil over medium heat. Fry the coated mushrooms until golden brown on both sides, about 3-4 minutes per side.

Peel and chop potatoes into small chunks. Boil in salted water until tender, about 15-20 minutes.

While potatoes are boiling, finely chop garlic and sauté in a pan with plant-based butter until fragrant, about 2-3 minutes. Do not let it brown.

Drain the boiled potatoes and return them to the pot. Add the sautéed garlic, plant-based milk, salt, and black pepper. Mash until smooth and creamy.

In a steamer basket over boiling water, steam the broccoli florets for about 5-7 minutes until bright green and tender-crisp.

Drizzle olive oil over the steamed broccoli and season with salt and black pepper. Toss to coat.

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