vegan vol-au-vent
Vol-au-vent is a Belgian classic, and it's proper comfort food. It's a chicken ragout with meatballs. This one's totally vegan and tastes just as good. Traditionally it's served in a puff pastry shell. Serve with french fries or (potato) croquettes.
Ingredients
servings
-
Champignons
- 250 grams
- 1 Tbsp
- 1
- some
- some
- white mushrooms
- olive oil
- lemon
- salt
- pepper
Meatballs
- 200 grams
- 1 Tbsp
- vegan mince
- olive oil
Ragout
- 1 Tbsp
- 1 Tbsp
- 200 ml
- 600 ml
- 400 ml
- 160 grams
- 1 Tbsp
- 300 grams
- a pinch of
- 1
- some
- some
- margarine
- white flour
- dry white wine
- vegetable stock
- alpro cuisine (cream)
- vegan chicken pieces
- olive oil
- oyster mushrooms
- chicken spice mix
- bay leaf
- pepper
- nutmeg
Garnish and side(s)
- some
- some
- some
- fresh parsley
- vegan croquettes
- lemon wedges
Method
1) Start by making the meatballs. Take your vegan mince (the mallable kind) and roll them into little balls.
- 200 grams vegan mince
2) Put a non-stick pan over medium-high heat. Add 1 tablespoon of olive oil and fry the meatballs until they're brown on the outside. Then, set aside into a plate.
- 1 Tbsp olive oil
I used Albert Heijn's "ruig" mince which was great for this recipe. If your supermarket doesn't have vegan mince that's easy to form into balls, you can try making balls out of vegan sausages.
3) Make the champignons à blanc: cut the white mushrooms into quarters. Put a saucepan over medium high heat with 1 Tbsp of olive oil. Add in the mushrooms and the juice of 1 lemon, some salt and pepper. Cover with a lid (but not completely) and let the mushrooms cook. Stir occasionally.
- 250 grams white mushrooms,
- 1 Tbsp olive oil,
- 1 lemon,
- some salt,
- some pepper
4) Put a large cooking pot over medium heat. Add 1 tablespoon of margarine. When it's melted and hot, add 1 tablespoon of white flour and stir well. Cook softly for a minute or two, you want the flour and butter mixture to start smelling a little like cookies. When it smells good, extinguish the pan with the wine. Stir well with a whisk to avoid lumps of flour.
- 1 Tbsp margarine,
- 1 Tbsp white flour,
- 200 ml dry white wine
5) Let your sauce come to a boil. Add vegetable stock bit by bit, the sauce should stay pretty thick. You might need more or less veggie stock than the recipe asks for but trust your gut :). Also add the vegan cream.
- 600 ml vegetable stock,
- 400 ml alpro cuisine (cream)
6) Check in on the champignons à blanc - if they're cooked, drain the cooking liquid and add them to the large cooking pot with the sauce.
7) Add the chicken pieces, meatballs and a bay leaf. Season with some nutmeg and pepper. Let everything simmer on a low heat.
- 160 grams vegan chicken pieces,
- 1 bay leaf,
- some nutmeg,
- some pepper
8) Chop the oyster mushrooms into strips. In the same pan we used for the meatballs, add 1 tablespoon of olive oil and put it over medium-high heat. When hot, add the chopped oyster mushrooms and a good pinch of chicken spice mix. Fry for about 5 minutes until they're soft, and add to the sauce. Let everything simmer for at least another 10 to 15 minutes.
- 300 grams oyster mushrooms,
- 1 Tbsp olive oil,
- pinch of chicken spice mix
9) Prepare your fries or potato croquettes. I usually bake them in the oven and used vegan pommes duchesses this time.
- some vegan croquettes
10) Chop some fresh parsley, and cut a lemon into wedges. Taste the ragout - add salt, pepper, nutmeg or some more wine to taste.
- some fresh parsley,
- some lemon wedges
11) Put everything together on a plate - some people like to add a sprinkle of lemon juice. Enjoy!
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