Vegan dipping bowl

Ingredients:

steak-cut white button mushrooms
bell pepper
baby spinach leaves
carrot
white and green asparagus
bulgur
olive oil, salt and pepper

For the sauce:

400 g green peas
rice cream
a pinch of salt
mint
a little water

Preparation:
Cut the bell peppers into strips. Slice the carrots lengthwise into 5 mm strips, then steam. Season the mushroom slices with salt and pepper and sauté in a little oil.

Cook the bulgur wheat.

Cook the green peas in boiling water, drain, then blend with a hand blender. Thin with a little water, if necessary, as the peas will form a thick purée. Blend with rice cream for a smoother, creamier purée, adding a little water if needed. Add salt and mint to taste.

Pile the vegetables onto a plate, with the dipping sauce in the middle, and serve immediately. This colourful vegan dish is bursting with vitamins and nutrients.