Parmentier: better texture, better taste!

Vegetarian, Bento, Cuisine, Recipes, Zoé

Hachis parmentier

Yesterday, I was putting forward this new meat substitute I baked. Bear found the real meal where this minced seitan would reveal all it’s power: hachis parmentier. What changed from the last recipe? Natural seitan minced is chewy like if you had some pieces of chicken in whereas this solution is more minced meat alike. Moreover the spices are nearer to what we were expecting. So, the result: incredible and so “lecker”! Yes, I’m watching too much German cooking programs on TV.

6 Responses to “Parmentier: better texture, better taste!”

  1. CookiePie Says:

    That looks so interesting! I haven’t cooked with seitan enough – I do love to eat it. I’ll have to try this!

  2. Zoé Says:

    Thank you, if ever you do, please leave feed back! Thank you for stopping by!

  3. elra Says:

    Sounds delicious.

  4. Jackie @ Says:

    Check out my veggie version.

    I have to try this one with seitan

  5. Zoé Says:

    Thank you for stopping by and taking the time to comment! Your version seems interesting. I’m not too much in buying vegetarian chorizo though. I do prefer to do the most homemade, avoiding therefore any additional mysterious ingredients usually the ones spellt out as E- something.
    There’s another version of this hachis parmentier from January 2009 which is simpler to prepare but the result is less like minced meat and more like chicken pieces.

  6. Parmentier: meilleure texture, meilleur goût! « Expériences culinaires dessertariennes Says:

    […] publié en anglais ici. Publié dans Céréales, Légumes, Légumineuse, Plat principal, Seitan, Végétalien, […]

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