11/08/2020Gratins - Main courses - Tofu, legumes and seitan

Super Simple Vegan Shepherd's Pie

Name: Super Simple Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3-4 serv.
Cuisine: Vegan
Ingredients: 80 mL red wine; 150 mL soy cream; pepper; 1 onion; 2 tbsp paprika; 2 tbsp dried Provence herbs; 2 tbsp olive oil; 230 g textured soy protein; 125 mL soy sauce; 80 mL tomato paste; 800 g potatoes; 300 mL soy milk; 200 g plant-based margarine; salt; Espelette pepper

Autumn / Winter Batch cooking Blender-free Gluten-free Lunchbox

For: 3-4 serv.Difficulty: EasyPreparation: 20 minCooking: 45 min

Hachiiiis! I often make hachis Parmentier at home, and we just love it, but I never really thought about posting the recipe, to be honest... In truth, this is just one version of the many I make regularly. This hachis Parmentier is made from textured soy protein. It's inexpensive, completely neutral in flavor, making it super easy to adapt to any seasoning, and it's becoming more and more available everywhere (in bulk, at organic shops, and sometimes even in supermarkets...).

For this recipe, I wanted to show you the simplest and most basic way to make this hachis, but I also invite you to customize it however you like, for example by adding mushrooms (just add them to the pan right after the onion, between step 3 and step 4). I also enjoy replacing the soy protein with crumbled Beyond Meat sausage, it's super tasty!

Servings

Ingredients

Cups

The "ground beef"

-red wine 80 (mL)
-soy cream 150 (mL)
-pepper
-onion 1
-paprika 2 (tbsp)
-dried Provence herbs 2 (tbsp)
-olive oil 2 (tbsp)
-textured soy protein 230 (g)
-soy sauce 125 (mL)
-tomato paste 80 (mL)

Mashed Potatoes

-potatoes 800 (g)
-soy milk 300 (mL)
-plant-based margarine 200 (g)
-salt
-Espelette pepper

Add to a shopping list

Unlock the memberarea

200+ new recipes unlocked

A new exclusive recipe each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

Peel the potatoes and roughly chop them. Place them in a large pot of water with a pinch of coarse salt to cook.
Prepare the soy protein: place it in a mixing bowl with soy sauce, tomato paste, paprika, Provencal herbs, and about 400 mL of boiling water. The soy protein will absorb the liquid and expand as it rehydrates.
Peel and finely chop the onion. Heat the olive oil in a pan and cook the onion until it's softened.
Add the rehydrated soy protein and cook on high heat so that all the water evaporates and everything starts to brown.
Deglaze with the red wine then turn off the heat. Pour in the soy cream and set aside.
When the potatoes are cooked, mash them to make a puree with the soy milk, margarine, salt, and Espelette pepper if you have any. Taste to adjust the seasoning.
In a gratin dish for 4, pour the soy protein mixture and smooth it out to have an equal thickness everywhere. Add the mashed potatoes and smooth again. Run a fork across the surface to create lines (this helps to brown the top).
Place your dish in the oven on "grill" or "broil" for a few minutes, just until the top is nicely browned!