Vol-au-vents with Garlicky Mushroom Filling - Vegan Recipe
Crispy golden vol-au-vents filled with creamy garlicky mushrooms. Vegan and nut-free, perfect for holidays or entertaining. Servings: 8.
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Ingredients
- 6 sheets of frozen dairy-free puff pastry squares, thawed but still cold
- 1/2 cup soy milk, for brushing (or plant milk of choice)
- 3–4 tablespoons finely chopped chives
- [For the easy white sauce:]
- 1/4 cup olive oil
- 1/4 cup chickpea flour (besan)
- 3 cups soy milk (or plant milk of choice)
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1/3–1/2 cup nutritional yeast
- 50g dairy-free cheese, grated (optional)
- [For the mushroom mix:]
- 1 tablespoon olive oil
- 200–300g button mushrooms, some diced, the rest sliced (for varied texture)
- 1–2 garlic cloves, crushed and finely chopped
- 1 tablespoon finely chopped chives
- 1 tablespoon roughly chopped flat-leaf parsley
- 1/8 teaspoon freshly grated nutmeg (optional)
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