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!