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

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. 1

   Cook the lentils in vegetable broth according to package instructions until tender but still firm. Set aside.

2. 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. 3

   Combine cooked lentils with the mushroom mixture, stirring well to incorporate. Set aside.

4. 4

   In a separate skillet or steamer, cook asparagus for 3-4 minutes or until slightly tender but still crisp.

5. 5

   Arrange mixed greens and cherry tomatoes on a plate. Top with asparagus and drizzle with olive oil and balsamic vinegar.

6. 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. 7

   Spoon creamy lentil ragout over the stroopwafel and enjoy! Optionally, add vegan cheese on top for an extra touch.