Filled vegan Vol-Au-Vent with creamy mushroom sauce. Wait 🤔 Isn’t there something missing? Yes, yes the traditional Lucerne style stuffed pies are served with balls of sausage meat. But, who needs that when you can have a creamy vegan mushroom sauce with morels, porcini and mushrooms instead? Add to this a hearty shot of white wine and the sausage meatballs are already forgotten. So today we have a vegan version of the Swiss classic “gefüllte Pastetli”, which in this country is often served at Christmas. And as a filled Mini Vol-au-vent also tastes excellent with the aperitif.
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Whereas here at home per se applies; life at the limit, which is why we simply serve the filled puff pastry pies more often as a main course. Served with homemade mashed potatoes – as we Swiss call them – and all is right with the world again. Feel-good food factor 💯!
The traditional stuffed patties are served with sausage meatballs on a cream sauce. How I loved this dish! I remember my childhood and my poor mom very well. She was absolutely not a patty fan, but always had to make them for my dad and me because we loved it. That’s what I call mommy love!
Then, when I became vegan, I took the dish off the menu for the first time for a while. How so? Because puff pastry vol-au-vent were not so easy to get back then without butter as an ingredient. Thank God, this has changed in the meantime. Migros, for example, has vegan mini pastrieson offer, which are perfect for aperitifs or as a Christmas starter. And at the Coop, even the very regular puff pastry pies are completely vegan.
If there are no vegan options in your area, I’ll explain below how you can easily make puff pastry pies yourself.
But that’s only half the battle, there was still something with meat in the filling 😅. You can simply replace the meat filling with mushrooms. Mushrooms fit perfectly. They are also used in the original version and are characterized by their aromatic taste – also called umami. To intensify the flavor even more, it is best to use dried mushrooms in addition to the mushrooms. With a little sauteed onions, white wine and vegetable cream, you get a hearty spicy creamy vegan mushroom sauce that harmonizes wonderfully with the mushrooms. With the crispy-buttery puff pastry patties an absolute poem!
This makes traditional Swiss cuisine fun and also tastes delicious! Let someone again say that home cooking can not be veganized.
No vegan Pastetli available in your supermarket?
You can easily make your own puff pastry pies at home. All you need is vegan puff pastry. You can now find it in practically all supermarkets. And a round cookie cutter. I personally like to use a corrugated one for a shape that is closest to store-bought pies. After that, all you have to do is cut out circles from the puff pastry and stack them into pastetli. The bottom circle should not have a hole, the mushroom sauce should remain in the pie. Then make a hole in the center of the remaining circles. This works wonderfully with a small shot glass.
Unfortunately, how many puff pastry circles you need per pastetli depends a bit on the brand of puff pastry. Not all open equally well. For slightly smaller filled pies, one circle is enough for the base and four with holes. But five to seven circles with hole also work. However, then give less filled Pastetli. For example, from 500g of puff pastry I could bake 8 pastetli, each with 4 layers with a hole.
A nice brown color, you get with soy cream. To do this, simply spread the patties with a little soy cream. If the patties brown too quickly during baking, you can place baking paper or a little aluminum foil over them.
Dry mushrooms are a wonderful alternative if you don’t have fresh ones on hand or they are out of season. Moreover, in dried form they are still almost more aromatic than fresh. Of course, you can also use exclusively fresh mushrooms for the creamy vegan mushroom sauce. But if you want to use dried mushrooms – as I did – don’t forget that you should soak them first. So at least 15 minutes before you want to prepare the sauce, soak the mushrooms in water. To do this, put mushrooms in a bowl, cover with water and infuse for 15-30 minutes. Before you add the mushrooms to the pan, be sure to squeeze out any excess liquid. Otherwise, the mushrooms are watery and mushy. In addition, the mushroom water again gives a real kick umami!
The perfect creamy vegan mushroom sauce is easily made with vegan oat cream or even soy cuisine. The cream should thicken during the cooking process. I always add a little white wine to my mushroom cream sauce as well. Kind of rounds out the flavor perfectly. And I personally like the subtle taste of wine in a cream sauce. To prevent the vegan cream from flocculating, you can mix a little starch into the mushroom sauce.
Herewith I wish meal and bon appétit!
Creamy Mushroom Vol-Au-Vent
- 1 baking tray, rectangular
- parchment paper
- 1 frying pan
- 12 Puff pastry pies*, vegan
- 20 g Dried morels
- 10 g Dried porcini mushrooms
- 200 g Mushrooms
- 20 g Margarine or butter, vegan
- 2 Onions* medium size
- 100 ml White wine*
- 1 Tbsp Corn starch
- 100 ml Mushroom soaking water*
- 200 ml Oat or soy cuisine*
- 50 ml White wine (optional)
- Salt to taste
- Pepper to taste
- Preheat oven to 220° Celsius.
- Place dried mushrooms in a bowl and cover with water. Allow to soak for at least 15-30 minutes. After soaking mushrooms, squeeze well and drain.
- Spread the vol-au-vents on a baking tray lined with baking paper. Now brush the vol-au-vents and lids with very little soy milk and bake in the middle of the oven according to instructions. If they brown too quickly, you can put aluminum foil over them.
- In the meantime, peel and finely chop the onions. Clean and slice the mushrooms.
- Melt margarine in a warm pan. Sauté the onions in it for 2 minutes. Add mushrooms and sauté for another 2 to 3 minutes. Add the soaked mushrooms. Deglaze with white wine.
- Dissolve cornstarch in mushroom soaking water and add to mushrooms along with Cuisine. Simmer on low heat until the sauce becomes nice and creamy. If you like it flavorful, you can add another 50ml of white wine. Season with salt and pepper to taste.
- Remove the vol-au-vents from the oven, fill the mushroom filling into them while they are still warm and place the lid on top. Serve immediately.*