​

Ingredients:

• Potatoes (medium size): 10

• Asparagus: 1 bunch 

• Courgette/Zucchini: 1

• Scallion/Spring onion: half of one stalk  

• Vegan Hollandaise: 2 cups (see Sauces, Spreads & Basics section of the website for recipe) 

 

Method:

 

Peel potatoes and cut into bite-sized pieces. Boil until soft(but still firm enough to hold its shape). Set aside and allow to cool while preparing the asparagus and zucchini. 

 

Place non-stick pan on medium heat.

 

Once the pan is hot place chopped zucchini and asparagus in. Cook until they become golden brown and tender, season to taste.

 

Place potatoes, zucchini, and asparagus into a large bowl. Add your vegan hollandaise and mix well so all of the ingredients are coated well. Scatter chopped scallions on top and you’re ready to serve. 

​

Click here            for a downloadable PDF