Add onion and garlic to WildSide jar and secure lid. Press "Pulse" 3-4 times until onion and garlic are chopped to desired texture. In medium saucepan, sauté onion and garlic in olive oil until vegetables are tender and aromatic.
Add 3 cups mushrooms to WildSide jar and secure lid. Press "Pulse" 4-5 times to chop the mushrooms.
Slice remaining 3 cups mushrooms into thin slices. Add mushrooms, kale, vegetable stock, Worcestershire sauce, paprika, salt, and pepper to onions and garlic and simmer 5-10 minutes until mushrooms and kale are tender. Add coconut yogurt and stir until incorporated and creamy.
Garnish with chives and serve over cooked egg-less pasta or brown rice.
For a vegan option, you can substitute the Worcestershire sauce for one of these vegetarian soy sauce, oyster sauce, Worcestershire sauce or Braggs Amino Acids.