Vegan Hachis Parmentier
Discover the ultimate comfort food with a plant-based twist in this Vegan Hachis Parmentier—a hearty, French-inspired casserole that's as satisfying as it is wholesome. This recipe layers creamy, buttery mashed potatoes over a savory lentil and vegetable filling, seasoned to perfection with garlic, thyme, rosemary, and a splash of soy sauce for depth. The lentils are simmered in rich vegetable broth, creating a protein-packed base that's both nourishing and delicious. With a golden baked finish and a garnish of fresh parsley, this dish is perfect for cozy dinners or family gatherings. Plus, it's dairy-free, packed with flavor, and easy to make in under 90 minutes. Perfect for vegans and non-vegans alike, this recipe is sure to become a comforting favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 g Russet potatoes
- 4 tbsp Olive oil
- 1 Onion
- 2 Carrots
- 2 Celery stalks
- 2 Garlic cloves
- 200 g Brown or green lentils
- 500 ml Vegetable broth
- 2 tbsp Tomato paste
- 2 tbsp Soy sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 3 tbsp Nutritional yeast
- 200 ml Unsweetened plant-based milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped fresh parsley
Instructions
Peel and chop the potatoes into even chunks. Boil them in a large pot of salted water for 15-20 minutes or until tender.
While the potatoes are cooking, finely chop the onion, carrots, and celery. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté for about 8 minutes until softened.
Stir in the minced garlic, lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Cover and let simmer for 25-30 minutes until the lentils are tender and most of the liquid is absorbed.
Once the potatoes are tender, drain them and return to the pot. Add 2 tablespoons of olive oil, nutritional yeast, plant-based milk, salt, and pepper. Mash until smooth and creamy.
Preheat your oven to 200°C (400°F).
In a baking dish, spread the lentil and vegetable mixture evenly at the bottom. Top with the mashed potatoes, smoothing the surface with a spatula.
Place the dish in the preheated oven and bake for 20 minutes until the top is slightly golden.
Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley.
Serve warm and enjoy this comforting vegan Hachis Parmentier.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 38.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 677 mg | 52% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 8210 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
