Vegetarian “Hachis Parmentier” with seitan
For 4 people:
- 500 gr seitan from the brand Casa Amella
- 8 medium-sized potatoes
- 4 carrots
- 1 onion
- 1 garlic clove
- 200 gr crushed tomatoes or tomato flesh
- 200 gr Paris mushrooms
- some fresh parsley
- 100 ml almond milk
- 100 ml rice cream
- 1 egg yolk
- some vegetal parmesan (from cashew nuts)
- 50 ml olive oil
- ground nutmeg
- salt & pepper
Start with washing and peeling your vegetables.
Then, cook the potatoes in salty water for about 30 min.
Meanwhile, peel the carrots, onion, and garlic and cut them into small cubes.
Clean the mushrooms and cut them into small pieces.
Put the seitan, fresh parsley (previously chopped), salt and pepper in the blender and mix everything at medium speed. The result will be amazing: it really looks like minced meat!
Heat oven to 180°C.
In a large frying pan or wok pan, heat the olive oil and add the onion, garlic, and carrots- over medium heat, stirring everything occasionally. After 10 minutes, add the mushrooms, tomatoes, and seitan. Cooking for another 10 minutes.
When the potatoes are well cooked, drain and crush them with a potato masher. Add the almond milk, the cream of rice, the egg yolk, salt & pepper, and the ground nutmeg. Mix everything until you get a homogeneous pure.
Put the seitan and the vegetables in the bottom of the gratin dish. Cover generously with mashed potatoes and on the top sprinkle with vegetal Parmesan cheese!
Finally, bake for about 20 min, finishing with a few minutes on the grill mode so that your Hachis Parmentier is golden brown! ^^.
Collaboration with the brand Casa Amella