Hachis parmentier with a Holi-crispy topping

Preparation 20′

• Cut the mushrooms into quarters
• Cut the carrot into small cubes
• Finely chop 1 onion and the 2 others into thin strands
• Chop the clove of garlic
• Peel the parsnips and cut into chunks
• Remove the leaves from the thyme sprigs
• Finely crumble the Holiroots cracker with cumin crackers

Preparation 45′

1. Preheat the oven to 180°.
2. Heat 2 tablespoons of olive oil in a saucepan and stew the chopped onion with the garlic, carrot and bay leaf until translucent.
3. Add the vegan minced meat, fry briefly and then add the tomato puree along with the mushrooms and fry while stirring.
4. Add the broth and simmer under cover for about 15 to 18′.
5. Meanwhile, boil the potatoes along with the parsnips about 15′ until tender, drain and mash.
6. Heat the rest of the oil in a pan and stew in it the rest of the onions with the thyme until very soft.
7. Then add them to the puree and season with ras el hanout, salt and pepper.
8. Put the mince mixture in a baking dish.
9. Place the puree on top and smooth, sprinkle with the chopped the Holiroots Carrot Cracker with Cumin and drizzle lightly with a little more oil.
10. Place about 15 to 18′ in the hot oven until nicely browned and enjoy!!