Vegan Hachis Parmentier

Who said that the classics of French cuisine could not be re-visited in a vegan version? Autumn has settled down and we want comfort food, with beautiful colors to transport us at every bite.

Once again, it is with great pleasure that I find again Naturalia to make this recipe! Even without being vegan, I discover many products all more delicious than each other!

Ingredients for 6 people

1 sweet potato (medium size)

1 small potimarron

2 red onions

2 packs of rosso tofu

1 tomato coulis pot

1 handful of dried cranberries

2 tablespoon olive oil

parsley

shredded mage

Peel the sweet potato and cut out large pieces. Wash the potimarron well, remove the seeds and set aside. Cut the potimarron into pieces. Keep the skin of the potimarron that is fine and will give more smoothness to the mash.

Cook in slightly salted water until vegetables are tender. Drain and pass the vegetables to the masher. Season, add a teaspoon of parsley and add spices such as a little cumin, curcurma or cinnamon that go very well with squash. Reserve.

In a large pan, heat a tablespoon of oil and brown the chopped onions. Rinse the tofu with a large vegetable grater and mix with the onions. Add the tomato pulp and season, add a little parsley. Simmer over low heat with about a handful of dried cranberries.

In a large baking dish, pour the tofu/tomato mixture and place the mashed potato on top. Sprinkle with false-mage before baking for about twenty minutes at 180°C (rotating heat).

If you are in a zero waste approach: you can cook the seeds of pumpkin rinsed beforehand into the remaining spoon of olive oil with fleur de sel and spices such as cumin, paprika, etc. Place the roasted seeds on the parmentier (can also be used in toping for soups or as an aperitif).

Serve hot with a salad, for example!

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