Vol-au-vent is a classic Belgian dish, and as most of Belgian classics, this was an original French recipe.
This vegan recipe is so fabulous, the creamy sauce with the mushrooms and tofu is just… perfect.
It’s very easy to make with just a few steps and some basic ingredients. Nevertheless, this is, as I already explained, delicious!
To enjoy this to it’s fullest, I recommend eating this with french fries, but you’ll love it with anything else to be honest.
The best Belgian dish veganized.
Cut tofu into small cubes and bake for 25-30 minutes on 180C/350F.
Boil the mushrooms in vegetable broth with lemon juice and black pepper for about 5 minutes.
Drain them when ready, but DON'T throw away the broth.
Make a roux with vegan butter.
Melt butter and sauté diced onion, add the flour and after two minute add the broth.
Finely add the mushrooms and baked tofu.
Note: it will probably be a little too liquid, if so, add some cornstarch dissolved in cold water (from one tea spoon up to one table spoon) and let boil for a few minutes.