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  • Servings 4
  • Prep Time 20 mins
  • Cooking Time 8 mins

Vol-au-vent with creamy mushroom and broccoli sauce

Ingredients

  • 15 mL (1 tbsp.) olive oil
  • 1 container 227g white mushrooms, sliced
  • 80 mL (1/3 cup) white wine
  • 2 containers of creamy soy sauce (Belsoy type), 250 mL each
  • 250 mL (1 cup) grated vegan Parmesan cheese
  • 10 mL (2 tsp.) Cajun spices
  • 375 mL (1 1/2 cups) broccoli, cut into small florets
  • 2 bags So Veggie "So Wise!" Veggie fillets, 100 g each
  • Salt and pepper to taste

Recipe

1. Preheat oven to 180°C (350°F).

2. On baking covered with parchment paper, place the vol-au-vent. Heat in the oven for 5 to 7 minutes.

3. Meanwhile, heat oil in a skillet over medium heat. Cook the mushrooms for 5 to 8 minutes.

4. Pour in white wine and allow to reduce completely. Add creamy soy mixture, vegan parmesan, and Cajun spices. Stir and bring to a boil.

5. Add broccoli and Veggie fillets, then season with salt and pepper. Simmer for 3 to 4 minutes on low-medium heat.

6. Garnish the vol-au-vent with the preparation and serve.