By entertainingwithbeth.com
Vegan Hachis Parmentier
5 steps
Prep:1hCook:45min
A Vegan take on my Hachis Parmentier Recipe, made with French lentils and sauteed mushrooms and topped with a silky smooth cauliflower mash.
Updated at: Sat, 23 Nov 2024 04:50:26 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories363.4 kcal (18%)
Total Fat16.3 g (23%)
Carbs40.3 g (16%)
Sugars8.8 g (10%)
Protein20.6 g (41%)
Sodium449.5 mg (22%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Boil water for lentils. Simmer lentils, covered, for 20 minutes until tender.
Step 2
Meanwhile, saute shallots until tender. Season with salt and pepper. Add the mushrooms and cook until browned and tender, season with salt, pepper, herbs de Provence, garlic, and parsley. Set aside.
Step 3
Place cauliflower in a pot of water, until submerged. Cover and cook for 10 minutes or until tender.
Step 4
Add cooked cauliflower to a food processor with olive oil and vegan butter, until smooth.
Step 5
Fill skillets, or a 9-inch casserole, with the lentils, then top with the cauliflower mash. Reheat in a 350F until warmed through. About 15 minutes. Garnish with fresh parsley.
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