Description
A gourmet plant-based appetizer that everyone can enjoy. Bite-sized potatoes topped with tangy dairy-free sour cream, beluga lentil vegan caviar, and fresh dill.
Ingredients
Scale
12 Baby Yukon Gold Potatoes (Cooked and Cut in Half)
1 Cup Black Beluga Lentils (Cooked as Per Directions)
½ tsp Salt
1 tsp Kelp Powder (Optional)
½ Cup Vegan Sour Cream
Fresh Dill (Chopped, Garnish)
Instructions
- Wash and prepare all produce.
- Make vegan sour cream if needed.
- Boil the potatoes over high heat until soft but skin intact. Drain and set aside.
- Make lentils as per directions add kelp powder to lentil water before boiling (if using).
- Half the potatoes lengthwise and arrange on a platter.
- Place a dollop of sour cream into each half and then top with the cooked lentils.
- Garnish with dill and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Beluga Lentil “Caviar” Potato Bites
