Vol-au-vegan

In Belgium you can buy the vol-au-vegan at Veggie Deluxe.

 

Traditionally you serve ‘vol-au-vent‘ in puff pastry ‘bowls’.  But I couldn’t find any vegan ones.  So I did a bit of improvisation.:

 

Ready-made puff pastry is fortunately easy to find.

Take one sheet, cut it in half through so you get two rectangles.

Mix a little soymilk with some  besan (chickpeaflour).

Spread this mix on one of the rectangles.

Then sprinkle with some poppy seeds.

You can also use sesame seeds.

Bake the puff pastry in the oven as instructed.

Place the bare rectangle on a plate, cover with vol-au-vegan and then cover with the poppy seed pastry.

 

 

2 comments

  1. Delicious!

    I would like to try this idea: Brush inside of small bowl with olive oil. Place one puff pastry into bowl. Fill with vol-au-vegan. Place another puff pastry on top of bowl. Bake!

  2. From the moment the book arrives, you’ll love it! It’s not just because of the beautiful photographs and intriguing recipes – it’s because the authors and their style of writing capture you, fascinate you, and make you excited to try each and every recipe that they have created.

    I’ll admit that I am a fan of both Vegan With a Vengeance and Vegan Cupcakes Take Over the World. But I wanted to review Veganomicon without those two prior books in mind. The fact is, I couldn’t. I knew that the recipes would be outstanding; the usual nervousness that comes with serving a guest that new pasta recipe was not present. I have a confidence when making Isa and Terry’s recipes, a confidence that sometimes does not exist when trying other recipes out for the first time.

    I think that each of these reviews, each Veganomicon recipe photograph on Flickr, on blogs, on the Post Punk Kitchen forums, are a testament that many people, experienced chefs and novices alike, absolutely adore this cookbook. And there’s no reason why you wouldn’t, either.

    My favorites so far have been the Eggplant Rollatini and the Lemon Bars. The Pumpkin Ziti with Sage Bread Crumbs is not far behind; I love the cashew ricotta that is used (there are two ricotta recipes in the book – both delicious!). There is something for everyone here, whether you hate vegetables but love mushrooms, choose seitan over tempeh, want breakfast at all times of day, or want to eat a light lunch of bok choy with shallots.

    There are excellent recipes for autumn and fall-time meals. The Thanksgiving spread would be more colorful and delectable if you added in a few of the mix and match sides and appetizers, such as Mashed Spiced Sweet Potatoes, Chestnut-Lentil Pate, and Butternut Squash & Pumpkin Seed Rice Paper Rolls.

    Thank you for rocking our worlds, Terry and Isa!

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