04/17/2022Gratins - Main courses - Tofu, legumes and seitan

Squash Hachis Parmentier

Name: Squash Hachis Parmentier
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 250 g potatoes; 0.5 butternut squash; 1 yellow onion; 130 g textured soy protein; 50 mL tamari; 1 tsp Cajun spices; 50 g plant-based margarine; 100 mL plant-based milk; 1 tbsp neutral oil

Servings

Ingredients

Cups

-potatoes 250 (g)
-butternut squash 0.5
-yellow onion 1
-textured soy protein 130 (g)
-tamari 50 (mL)
-Cajun spices 1 (tsp)
-plant-based margarine 50 (g)
-plant-based milk 100 (mL)
-neutral oil 1 (tbsp)

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Steps

Peel the potatoes and squash, and dice them into small pieces. Place them in a pot filled with water and bring to a boil. Once boiling, cook for 20 minutes and then drain.
In the meantime, peel the onion and slice it thinly.
In a bowl, mix the soy protein, spices, tamari, and 1½ cups (375 mL) of hot water. The proteins will expand as they rehydrate.
In a frying pan, heat 1 tbsp of oil. Sauté the onion for a few minutes. Add the soy protein and cook on high heat until everything starts to brown.
Preheat the oven to 356°F.
Using a potato masher, mash the cooked squashes and potatoes. Add the margarine and soy milk, along with salt and pepper.
In a small gratin dish, first place the soy protein, press down. Add the mashed potatoes and press down again. Bake for 15 minutes and finish with 2 minutes on "broil" mode to brown the top.