Colorful Marble Vegan Hachis Parmentier

Hi there!

I share with you my recipe for a WONDERFUL COLORFUL and VERY TASTY Vegan Hachis Parmentier. For those who wonder what a hachis parmentier originally is, it is a french dish involving mashed potatoes and grounded beef.

I wanted to combine the very well suited carrots and peas for the mash, for their color and their sweetness. The hachis is made with seitan, mushroom and some tomato for the umami.

The whole family love it!

For the mash:

• 400g potatoes
• 100g frozen green peas
• 300g carrots
• olive oil
• nutmeg powder
• 1 ts chopped chive
• salt pepper

For the hachis:

• 200g seitan
• 140g mushroom
• 200g tomato pulp
• 1 onion
• half a courgette
• garlic
• 15cl of vegetable stock
• bread crumbs
• herb mix
• cumin
• salt, pepper

Peel and cut the potatoes into cubes and the carrots into slices. ( I chose to use the steaming device to cook the vegetables, but you can boil them as well. )

Steam the carrots, potatoes and peas in separate spaces for 30 to 40mn.

In the meantime, let's cook the hachis!

Mince the onions, the seitan, the mushrooms and the zucchini separately.

Start by frying the onions in a hot pan with olive oil. Once they start becoming translucide, add the seitan and some garlic (I used garlic powder), cook them for 2 minutes.

Then add the mushrooms and the zucchini. Cook them for 5 minutes.

Finally add the tomato pulp with 15cl of vegetable stock, some herbs (mix or thyme, laurel, rosmary oregano...), 1 or 2 pinches of cumin, salt and pepper, cook it at low fire for 20mn.

When the potatoes, carrots and peas are cooked, it's time to mash them. Keep the cooking water of the vegetables. ( All the mashes have to be easy to spread later on, that's the reason why I add cooking water and insist on the creamy part.)

Start with the potatoes, using a potato masher, add a spoon of olive oil, some salt, pepper and nutmeg. While mashing them, add cooking water to the mash until it has a creamy consistency.

Then, blend the carrots until creamy, add 3/4 of the mash potatoes and stir it.

As for the green peas, blend them with a tablespoon of olive oil, chive, salt and pepper, add cooking water to the blend until creamy enough. Then stir it with the last 1/4 of the potato mash.

First, turn on the oven to 220°C.

In an oven dish, start by spreading evenly the hachis at the bottom.

Then spread the mashed carrots.

And, depending on the final aesthetic you would like for your parmentier, add the mashed peas. It decided to go for marble, I made lines with the peas mash and marbled it with a knife first and then a spatula.

I was hesitating with green dots on the orange mash.

Use your imagination to make something beautiful and/or attractive to kids ;)

Finally, dust breadcrumbs on the dish and in the oven for 15 minutes.