Hello food loving people! Today’s recipe is a classic one for me. I’m actually curious if you know it as the majority of my readers are from Canada, the USA and the United Kingdom. A special place is also reserved for visitors from India and South Africa!
Traditionally vol-au-vent is made with chicken. As I’m vegan I’m going to skip this bit very fast and replace ingredients derived from animals. Note that I am not the moral or lifestyle police, you use the ingredients you like.
What will you need for 2 people?
- (vegan) butter
- 1 onion, chopped
- 1 clove of garlic, chopped
- 250 gr champignons, sliced
- 200 gr (vegan) chicken in small pieces. You can use tofu, chickpeas or the real thing.
- 1 small spoon dried thyme
- 1 bay leaf
- 1 to 3 spoons of cognac or white wine. This step is not necessary and you can easily leave it out.
- 250 ml (vegan) cream. I like to use the soy-based
- 1 small spoon of lemon juice
- 50 ml veggie broth
- fresh parsley
- puree, fries or baked potatoes to go along with the dish
How to make it?
- With your butter melted in a rather large pot or pan, cook the onions till translucent. Just use medium heat for lesser stress.
- Add the garlic, herbs and mushrooms. Let the mixture simmer for a little while.
- Now it the time to add the vegan chicken or tofu to the pan. Add it, stir it and let it be for a few minutes.
- Add the cognac or wine or not. Definitely add the cream, the broth and the lemon juice. Stir some more and maybe do a little dance because at this point it is all coming together beautifully. You can add a pinch of pepper here.
- Put a lid on it and let simmer for about 20’. You’ll have nothing to worry about if the heat is not too high. Look for the bay leaf and remove it.
- You can serve your vol-au-vegan with fries, puree or other delicious forms potatoes can be presented in.
- For the classical and special presentation we use pastries and sometimes we don’t. We just eat the vol-au-vegan with puree or fries.
- Decorate with some fresh parsley and enjoy!
Will you give it a try? Are you familiar with this dish in your country? Maybe it’s a normal dish all over the world and I’m just not aware of it. Would you like to see more traditional dishes here? Do you like the recipes section or are you most likely to skip it on my blog? I would love to know, so feel free to tell me in the comments. Have a good start of your week and I hope to see you tomorrow!