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Okay, so I know at this stage on the blog my obsession with pastry may be a bit much between my sausage rolls and my puff pastry slices. That said, I have one more recipe to post of the pastry variety and that is my vegan mushroom vol au vents.
Every Irish person will remember a social event of some sort where a terrible vol au vent has been served to them. As such, this recipe makes a great case for just how tasty vegan food can be. Also, as someone who is lactose intolerant, the word “creamy” would usually make me run a mile so it’s great to be able to recreate that flavour without the need for an extended trip to the bathroom.
Soy cream is an ingredient that I have only encountered recently but it really adds another layer to what you can do with vegan food. As much as an advocate that I am for coconut cream/milk, I often find that it brings with it too much flavour and everything can end up tasting like a coconut ice cream. Luckily soy is just about as flavourless as non-vegans claim it to be so a great addition when you have strong flavours like rosemary and mushrooms.
The vol au vents themselves are often vegan already as vegetable fats are usually used. As a failsafe, the jus rol vol au vents and pastry cases are both vegan to alleviate any potential worry.
Anyway, enough from me. As always let me know if you have any problems with the recipe and I’d be more than happy to help. For now, vegan mushroom vol au vents: