Bulgur Meatballs With Creamy Potatoes and Asparagus
[Vegan]

To Make the Meatballs:

1. Cook bulgur according to package instructions. If using dry lentils, cook in a separate pot.
2. In a bowl, combine lentils, cooked bulgur, and oat flour. Stir to combine, then add all other ingredients. Add salt and pepper to taste. The dough should not be sticky and you should be able to form it into balls easily. If needed, add more bread crumbs.
3. Heat oil in a skillet, then cook the meatballs until crisp and brown on both sides.

To Make the Potatoes and Asparagus:

1. Heat oil in a pan with high sides. Add onion and cook for a few minutes. Add asparagus, potatoes, salt, and xylitol or sugar.
2. Add vegetable broth and cream, stir to combine, and bring to a boil. Cover and lower heat to medium and let cook until the vegetables are tender, abut 20 minutes. Season with salt, pepper, and herbs of choice before serving.