Easy Vegan Vol Au Vents

Bethany's Vegan Kitchen

Dec 9

A delicious selection of plant based vol au vents, that would be perfect for any gathering or festive party. These have three different fillings, the first is slow roasted cherry tomato, cream cheese and spring onion. Then a creamy mildly spiced vegan coronation chicken, and finally vegan prawn cocktail with a Marie Rose sauce

For the vol au vents themselves, I used frozen vol au vents by Jus Rol. They're available from Tesco, Morrison and Iceland. Some supermarkets may also stock vegan vol au vent cases that are already baked, then all you need to do is fill them and they're ready to serve

Vegan Prawn Cocktail with Marie Rose Sauce

You'll need;

One tablespoon of dairy free butter
One small brown onion finely diced
One 180g pack of Happiee Plant Based Shrimpiee,you can buy these from Tesco or Ocado
Four tablespoons of egg free mayonnaise, I used Hellman's vegan mayonnaise
One and a half tablespoons of tomato ketchup
One teaspoon of lemon juice
Half a teaspoon of Henderson's relish/fish free Worcester sauce
Half a teaspoon of smoked paprika
Salt and black pepper to taste

Method;

Start by adding the dairy free butter into a frying pan over a medium heat. Once it's melted add in the onion and give it five minutes to soften. Then add the Shrimpiee into the pan and stir it through the fried onion, give the Shrimpiee ten minutes to cook with the onion
After ten minutes you should be able to break the Shrimpiee into small bites sized pieces with a spatula. Then leave them to cool to room temperature
Next, add the four tablespoons of mayonnaise, one and a half tablespoons of ketchup, one teaspoon of lemon juice, half a teaspoon of Henderson's relish and half a teaspoon of smoked paprika into a small bowl. Season with a pinch of salt and black pepper, then give it a really good mix to combine
Once the sauce is prepared, add the cooked Shrimpiee, onion and sauce into a mixing bowl, then fold everything together until it is evenly coated in the sauce. Then set aside in the fridge to chill

Vegan Coronation Chicken

You'll need;

One 130g pack of Squeaky Bean Chicken Style Pieces Kick of Tikka, chopped
One spring onion, thinly sliced
10g raisins, diced
Three tablespoons of egg free mayonnaise
Three tablespoons of dairy free milk
One teaspoon of lemon juice
One teaspoon of mild mustard
Salt and black pepper to taste

Method;

Add the three tablespoons of mayonnaise, three tablespoons of milk, one teaspoon of lemon juice and one teaspoon of mustard into a small bowl and whisk them together to combine
In a separate bowl add the chicken style pieces, spring onion and raisins. Pour over the sauce and fold everything together to combine. Then pop it in the fridge to chill

Roasted Tomato & Cream Cheese

You'll need;

300g cherry tomatoes, halved
One tablespoon of oil
100g dairy free cream cheese
Two spring onions, thinly sliced
Salt and black pepper to taste

Method;

Add the tomatoes into an oven safe dish and drizzle the oil over the top of them. Season with a pinch of salt and black pepper. Either roast in the oven at 220°C/200°C fan assisted for 20 minutes, or into an air fryer at 200°C for 15 minutes
Once the tomatoes are roasted, leave them to cool to room temperature before peeling off and discarding the skins. Then roughly chop the tomato, and fold it through the cream cheese along with the sliced spring onion. Season to taste with salt and black pepper
Pop the tomato and cream cheese mixture in the fridge to chill

Assembling The Vol Au Vents

If you're baking the vol au vents, leave them to cool to room temperature before filling them. Then take a couple of teaspoons of the filling and add them into the pastry cases. I topped the vegan prawn cocktail with a pinch of smoked paprika, and the Coronation chicken and roasted tomato and cream cheese with a pinch of parsley. Once they've all been filled they're ready to serve

The great thing about making these fillings is that they're easy to repurpose. You can use any of the three as sandwich/finger sandwich fillings. You can use the prawn cocktail or Coronation chicken as a baked potato filling or serve them as part of a salad