Dutch Vegan Delight: Mushroom Stroopwafel with Creamy Lentil Ragout and Asparagus Salad

Allergens

Soy (soy sauce)

Ingredients

• 2 large mushroom stroopwafels
• 1 cup green lentils, uncooked
• 2 cups vegetable broth
• 8 oz button mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed and cut into 1
• inch pieces
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Optional: vegan cheese for topping

Instructions

1. Cook the lentils in vegetable broth according to package instructions until tender but still firm. Set aside.
2. In a skillet, sauté mushrooms, onion, and garlic until softened. Add tomato paste, soy sauce, smoked paprika, salt, and pepper. Cook for 3 4 minutes or until flavors meld together.
3. Combine cooked lentils with the mushroom mixture, stirring well to incorporate. Set aside.
4. In a separate skillet or steamer, cook asparagus for 3 4 minutes or until slightly tender but still crisp.
5. Arrange mixed greens and cherry tomatoes on a plate. Top with asparagus and drizzle with olive oil and balsamic vinegar.
6. Warm mushroom stroopwafels in the microwave for 10 15 seconds, then place one on top of the salad to create a makeshift "bowl."
7. Spoon creamy lentil ragout over the stroopwafel and enjoy! Optionally, add vegan cheese on top for an extra touch.

Chef’s Insight

This recipe highlights the versatility of stroopwafels, which can be used as a unique edible bowl for salads.

Notes

Feel free to add more vegetables or greens to the salad for added nutrition.