Deviled {vegan} potatoes


What you’ll need:

6 small red or golden potatoes halved
3-4 stalks of asparagus cut into bite size pieces
1/4 C corn (fresh or canned)
1 C lentils
1 Tbsp stone ground mustard
1 Tbsp vegan butter
Splash of flax seed milk
1 cube vegetable bullion
1 Tsp chili powder
1 Tsp black pepper
Sea salt to taste
Cayenne pepper (optional)
Dried parsley (optional) (garnish)

What you’ll do:
Cook lentils according to package (rinse lentils, bring 2 1/4 c of water to a boil, add lentils, add bullion, reduce heat and simmer covered for 60 min)

Boil potatoes until soft

Remove from water and dry

Steam asparagus until soft (just a few minutes)

Warm corn

Scoop out the middle of each potato and put in a bowl

Add 1/2 of the lentils and mix together with potatoes

Add butter, soy milk, mustard, asparagus, corn, salt, pepper and chili powder

Mix thoroughly

Spoon mixture into the potatoes

Garnish with cayenne pepper and parsley


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