The Hungry Vegan

Ingredients

• 4 - 6 king oyster mushrooms
• 3 tbsp olive oil (or use vegan butter for cooking the scallops)
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 3 C hot water
• 1/3 C rice wine vinegar (or half and half rice vinegar and white wine vinegar)
• 300g spaghetti of choice
• 1/4 C finely chopped shallot or small red onion
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp dried chili peppers
• 2 - 3 Tbsp kale pesto
• 1 C dry white wine
• 1 C pasta water (reserved from cooking noodles)