Vegan Vol au Vent

You really should try this vegan Vol Au Vent recipe. A real classic dish that you can easily make vegan! You can eat this for dinner, but it looks very impressive to serve as a starter. This dish is always very popular and a real crowd pleaser. We will show you an option on how to make pastry shells from puff pastry, but if you can find ready-made pastry trays that consist of vegan ingredients (available in various supermarkets) then we definitely recommend that. Saves time and is also very tasty. We are very curious if you will also enjoy this classic!? Let us know in the comments below.

Serves: 4 (as a starter)
Total time: 30 minutes

Ingredients

1 pack (shells) pastry shells (vegan) or 1 (270 g) puff pastry roll with baking paper (makes 3 shells)
1 tbsp sunflower oil
250 mushrooms
150 oyster mushrooms
2 cloves garlic
100 g red onion
2 tbsp dry sherry (vegan)
2 tsp soy sauce
1 tbsp lemon juice
½ tsp salt
⅛ tsp black pepper
250 ml oat cream
1 tbsp cornstarch (plus 3 tbsp water)
Parsley, for garnish

Method

1. If you are using the ready-made pastry shells, follow the instructions on the package. If you choose to make pastry shells from puff pastry, preheat the oven to 180 degrees Celsius. Roll out the puff pastry and cut out 15 rings of 7 cm. Cut out the center of 12 rounds with a 4 cm cutter. (Do not throw away these rounds of puff pastry, but also bake well). Use the 3 remaining circles as the bottom of the shell. Place these on a baking tray covered with baking paper. Now stack 4 puff pastry rings on top per bottom (see video). Bake in the oven for 20 minutes or until golden and cooked through.
2. Heat the sunflower oil in the pan over medium heat. Cut the mushrooms into quarters and tear the oyster mushrooms with your hands. Bake in the pan until most of the moisture has evaporated and they start to brown. Crush the garlic and finely chop the red onion into half rings. Add to the pan and reduce the heat slightly and sauté until the onions soften.
3. Add the dry sherry and cook for 1 minute. Add the soy sauce, lemon juice, salt and black pepper. Stir well and then add the oat cream. Place the cornstarch in a bowl and stir in 3 tablespoons of water. Add to the sauce and keep stirring until the sauce starts to thicken. Let the sauce simmer for a while on low heat.
4. Before serving, spoon a few spoonfuls of the sauce into the pastry shells. Garnish with some freshly chopped parsley.

Tip: If you can get your hands on ready-made pastry shells then we definitely recommend you to buy these. Saves time and is also very tasty. Check the ingredient list carefully to see if it is made with plant based margarine and the rest of the ingredients are also animal-free.

We were able to make 3 pastry shells from 1 puff pastry roll of 270 grams. Keep this in mind when making this dish if you need to make more.