Vegan Vol-Au-Vent with Rice

vegan vol-au-vent

Literally hadn’t eaten Vol-Au-Vent since I still lived in Belgium, pre vegetarian- and veganism. Crazy to think that it must have been ten years! Under the motto, better late than never, I went on a mission to veganise one of the dishes that I was raised on. Vegan Vol-Au-Vent, it is possible! To make it meal prep friendly, I didn’t serve it with the traditional airy pastry, but with rice instead.

About Vol-Au-Vent

Vol-au-vent is French for “windblown” which refers to the lightness of the pastry case. This case is traditionally served with a filling! Vol-au-vent filling in Belgium is a chicken, meatball and, mushroom sauce (Flemish dishes: vol-au-vent). In this post, I share my vegan meal prep take on vol-au-vent.

vol au vent recipe

How To Make Vegan Bechamel Sauce For Vol-Au-Vent?

Making vegan bechamel sauce is so much easier than one would expect. I personally love using chickpea flour as an alternative to all purpose flour. It has an enjoyable nutty flavour, is high in protein, and is naturally gluten free. Win-win-win!

Step 1

In a small saucepan, melt vegan butter or margarine over medium heat. Once melted, whisk in the chickpea flour to create a paste. Whisking constantly and vigorously, cook the paste for about two minutes. This will cook out the flour taste.

Step 2

Reduce heat to low and slowly whisk in half of the soy milk, until well combined. Add salt and nutmeg. Then, add the rest of the milk, while continuing to whisk. Bring to a boil and then immediately bring to a simmer, while continuing to whisk and cook the sauce for about 5 minutes until the sauce has thickened. If you want a thicker bechamel, whisk together cornstarch with cold water in a small bowl and add to the simmering bechamel, whisking constantly until thickened.

Step 3

Remove the bechamel from the heat and whisk in the lemon juice and fresh parsley or thyme.

vegan vol-au-vent
vegan mushroom vol au vent

I hope you love this Vegan Vol-Au-Vent with Rice Recipe, it’s:

  • Perfect for meal prep
  • Comforting
  • Creamy
  • Easy
  • & Nostalgic

Did you meal prep this egan Vol-Au-Vent with Rice Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!

More Belgian Vegan Meal Prep Recipes:

Vegan Vol-Au-Vent with Rice

This Vegan Vol-Au-Vent is a dairy-and meat-free spin on the traditional dish. The creamy mushroom sauce is served with rice. Perfect for meal prep!
Course Main Course
Cuisine Belgian
Keyword meal prep recipe, vegan vol-au-vent, vegetarian vol-au-vent, vol-au-vent, vol-au-vent recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 meals
Author Lien
Cost ZAR 30 / meal

Equipment

  • small saucepan
  • large saute pan
  • small non-stick frying pan

Ingredients

  • 2 tablespoons vegan butter or margarine I used Flora vegan margarine
  • 2 tablespoons chickpea flour
  • 2 cups soy milk soy milk is the most affordable plant milk, but you can use any plant milk
  • 1/4 teaspoon (or more to taste) salt
  • 1/4 teaspoon (or more to taste) nutmeg
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)
  • juice of 1 lemon
  • fresh parsley or thyme finely diced
  • 1 tablespoon vegan butter or margarine I used Flora vegan margarine
  • 225 g mushrooms sliced
  • 190 g vegan chicken-style strips I used Fry's chicken-style strips
  • 3 cups cooked rice I used Jasmine rice

Instructions

  • Start by making a bechamel sauce. In a small saucepan, melt 2 tablespoons of vegan butter or margarine over medium heat. Once melted, whisk in the chickpea flour to create a paste.
  • Whisking constantly and vigorously, cook the paste for about two minutes. This will cook out the flour taste. Reduce heat to low and slowly whisk in one cup of milk, until well combined. Add salt and nutmeg. Then, add the rest of the milk, while continuing to whisk.
  • Bring to a boil and then immediately bring to a simmer, while continuing to whisk and cook the sauce for about 5 minutes until the sauce has thickened. If you want a thicker bechamel, whisk together 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and add to the simmering bechamel, whisking constantly until thickened.
  • Remove the bechamel from the heat and whisk in the lemon juice and fresh parsley or thyme.
  • In a large saute pan, melt 1 tablespoon of vegan butter or margarine over medium heat and saute the sliced mushrooms until they are soft with deep brown color – 10-15 minutes.
  • Fry the vegan chicken-style strips according to the package instructions in a small non-stick frying pan.
  • Add the mushrooms and chicken-style strips to the bechamel sauce until combined.
  • Divide the Vegan Vol-Au-Vent amongst 3 meal prep containers and serve with rice. Garnish with some fresh parsley or thyme!
  • Store in the fridge for up to four days or freeze for up to three months!

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