Vegetarian vol-au-vent with puff pastry and pommes duchesse
This vegetarian vol-au-vent is a surprising and simple twist on the Belgian classic. Mushrooms, vegetarian chicken pieces, and spicy meatballs are baked together in the oven and finished with a creamy sauce, crispy pommes duchesse, and a golden brown puff pastry braid.
Ingredients · Servings 2
- 140 g yellow onion
- 250 g chestnut mushrooms
- 180 gr vegan kipstukjes
- 160 gr kneedgehakt
- 1/4 tsp cigarette herbs + 1/2 tsp extra
- 2 large bay leaves
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 400 ml plant-based cream
- 200 g (vegan) cream cheese
- 1 tbsp cornstarch
- 1 generous pinch of nutmeg
- 1 tbsp soy sauce or tamari
- 1 tbsp sherry or Madeira wine
- 1 slice of lemon juice
- 1 sheet of (vegan) puff pastry
- 1 egg yolk (or soy milk for the vegan version)
- 1 tbsp (plant-based) milk
- 20 frozen pommes duchesse
- 1 the krulpeterselie
- pepper
- salty
- rice oil
- fresh endive salad with oil, vinegar, pepper and salt
Method · 1 h
- Preheat the oven to 200°C (fan setting).
- Finely chop the yellow onion. Cut the mushrooms into 4 pieces, or 6 large ones. Add both to the baking dish. Cut large chicken pieces into bite-sized chunks. Put the vegan ground meat in a large mixing bowl and season with ¼ teaspoon chicken seasoning and pepper. Roll into 16 to 18 small balls. Add the chicken and meatballs to the baking dish. The dish will be completely full, but the mushrooms will shrink considerably.
- Season the mixture with 1/2 teaspoon chicken seasoning, bay leaf, thyme, rosemary, plenty of pepper, and a small pinch of salt (chicken seasoning is already salty). Mix with 2.5 tablespoons rice oil and stir. Place in the oven for 25 minutes. Stir halfway through.
- Meanwhile, in the same mixing bowl, combine the cream, cream cheese, cornstarch, nutmeg, soy sauce, and sherry. Season with salt and pepper and a squeeze of lemon juice to taste. Taste and adjust seasoning.
- Make a puff pastry braid: cut the puff pastry into strips 2 to 3 centimeters wide. Braid three strips of equal length at a time into a loose braid. Beat the egg yolk with 1 tablespoon of milk.
- Remove the baking dish from the oven and stir in the cream cheese mixture. Place the pommes duchesse on top of the vol-au-vent. Place the braided puff pastry around the edges of the baking dish and press down gently (be careful, the dish is hot). Brush the puff pastry and, if desired, the pommes duchesse with the egg yolk.
- Place in the oven for 25 minutes, or until the braid is beautifully golden brown, the pommes duchesse are crispy, and the vol-au-vent is bubbling at the sides. Finish with curly parsley.
Step-by-step plan to prepare the recipe “Vegetarian vol-au-vent with puff pastry and pommes duchesse”
Remove the baking dish from the oven and stir in the cream cheese mixture. Place the pommes duchesse on top of the vol-au-vent. Place the braided puff pastry sheets on the edges of the baking dish and press down gently (be careful, the baking dish is hot). Brush the puff pastry and, if desired, the pommes duchesse with the egg yolk.
