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
Enjoy!!!
Kacey Tess 