Creamy Vegan Polish Brunch: Smoky Mushroom Kielbasa with Lemon-Dill Potatoes and Asparagus

Allergens

Soy (from nutritional yeast)

Ingredients

• 2 cups button mushrooms 1/2 cup chickpea flour 1 cup vegetable broth 1/4 cup nutritional yeast 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black salt 1/4 tsp ground white pepper 2 lbs baby potatoes 1 lb fresh asparagus 3 tbsp olive oil 2 tbsp lemon juice 1/4 cup chopped fresh dill

Instructions

1. a. Begin by making the Smoky Mushroom Kielbasa: In a food processor, pulse the mushrooms until finely chopped. Add chickpea flour, vegetable broth, nutritional yeast, smoked paprika, garlic powder, onion powder, black salt, and ground white pepper. Blend until smooth. b. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper. Transfer the mushroom mixture onto the prepared baking sheet and shape it into a log form. Bake for 25 minutes or until golden brown. Remove from the oven and let cool before slicing. c. For the Lemon Dill Potatoes, wash and quarter the baby potatoes. In a large pot, boil the potatoes in water until fork tender, about 15 minutes. Drain and return them to the pot. Add olive oil, lemon juice, chopped dill, salt, and pepper toss gently to coat. d. Steam or blanch the asparagus for 4 6 minutes, depending on thickness, until tender but still crisp.

Chef’s Insight

This vegan Polish brunch recipe captures the essence of traditional flavors while offering a healthier, animal-free alternative.

Notes

This recipe is easily adaptable to different dietary preferences by using gluten-free or soy-free alternatives.