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vegan vol-au-vent
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5 from 1 vote

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



  • 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


  • 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!