Vegan Cauliflower Parmentier

Name: Vegan Cauliflower Parmentier
Ingredients: 1 head cauliflower; 2 tablespoons peanut butter; 2 tablespoons soy sauce; 2 tablespoons soy cream (or unsweetened non-dairy creamer); 1 onion; 3 cloves garlic; 1 tablespoon oil; 2 ounces (60 grams) textured vegetable protein (TVP); 1 cup (about 7 ounces or 200 grams) dry green lentils; 1 can (about 14 ounces) crushed tomatoes; Salt, pepper; Sriracha sauce (hot chili sauce)

Florence (@mes_repas_vegans) @cook_13329825

Marseille

Vegan Cauliflower Parmentier

Florence (@mes_repas_vegans) @cook_13329825

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Ingredients

1 headcauliflower
2 tablespoonspeanut butter
2 tablespoonssoy sauce
2 tablespoonssoy cream (or unsweetened non-dairy creamer)
1onion
3 clovesgarlic
1 tablespoonoil
2 ounces (60 grams)textured vegetable protein (TVP)
1 cup(about 7 ounces or 200 grams) dry green lentils
1 can(about 14 ounces) crushed tomatoes
Salt, pepper
Sriracha sauce (hot chili sauce)

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Steps

1

Steam the cauliflower, then blend it with the peanut butter, soy sauce, soy cream, salt, and pepper until smooth.
2

Chop the onion and sauté it with the pressed garlic cloves in 1 tablespoon of oil for about 5 minutes.
3

Add the dry TVP, dry lentils, canned crushed tomatoes, salt, and pepper. Cover and cook for 25 minutes.
4

After cooking, adjust the seasoning by adding plenty of Sriracha sauce. Spread this mixture in the bottom of a baking dish.
Spread 2 tablespoons of soy sauce and a little more Sriracha on top.
Cover with the cauliflower purée, then sprinkle with breadcrumbs. Bake at 350°F (180°C) for 20 minutes.