Dairy-Free Classic Vol-au-Vent

Indulge in the savory elegance of Dairy-Free Classic Vol-au-Vent, a gourmet appetizer with a modern twist. This recipe features crisp, golden dairy-free puff pastry cases filled with a velvety mixture of sautéed leeks, mushrooms, garlic, and a luscious white wine and coconut cream sauce. Perfect for plant-based eaters and dairy-free diets, this dish combines luxurious flavors with simple preparation techniques. The flaky pastry provides the perfect vessel for the creamy, aromatic filling, delicately seasoned with thyme and black pepper. Ideal for dinner parties, holiday gatherings, or as a stunning starter, these dairy-free vol-au-vents are sure to impress your guests with their elegant presentation and irresistible flavor.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 sheets Dairy-free puff pastry sheets
• 2 tablespoons Olive oil
• 1 large Leek, finely chopped
• 250 grams Mushrooms, finely chopped
• 2 cloves Garlic, minced
• 100 milliliters White wine
• 150 milliliters Vegetable broth
• 100 milliliters Coconut cream
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Thyme, dried
• 1 tablespoon Parsley, chopped (optional, for garnish)

Directions

Step 1

Begin by preheating your oven to 200°C (400°F).

Step 2

On a lightly floured surface, unfold the dairy-free puff pastry sheets. Using a round cutter (about 2.5 inches in diameter), cut 16 circles out of the sheets.

Step 3

Take half of the circles and cut a smaller circle (about 1.5 inches) out of the center to create rings. Set aside the smaller cut-outs.

Step 4

Brush the edges of the whole circles lightly with water, then place a ring on top of each to form the vol-au-vent cases.

Step 5

Place the prepared vol-au-vent bases on a baking sheet lined with parchment paper. Prick the bases with a fork to prevent them from puffing up too much.

Step 6

Bake in the preheated oven for 15 minutes or until golden brown and puffed. Then, let them cool slightly.

Step 7

Meanwhile, heat the olive oil in a skillet over medium heat. Add the finely chopped leek and sauté for about 3 minutes until softened.

Step 8

Add the mushrooms and garlic to the skillet and cook for another 5 minutes or until the mushrooms are golden.

Step 9

Pour in the white wine and let it simmer until most of the liquid has evaporated.

Step 10

Stir in the vegetable broth and coconut cream, then season with salt, black pepper, and thyme. Allow the mixture to simmer gently for 5 minutes.

Step 11

In a small bowl, mix the cornstarch with water until smooth. Pour this mixture into the skillet and stir until the filling thickens.

Step 12

Spoon the mushroom and leek filling into each vol-au-vent case.

Step 13

Garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(864.1g)

Amount per serving	% Daily Value*
Calories	1279.4

Total Fat 71.6g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 1903.8mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 9.0g	0%
Total Sugars 65.1g
Protein 18.1g	0%

Vitamin D 17.5IU	0%
Calcium 103.7mg	0%
Iron 5.8mg	0%
Potassium 1509.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 5.8%

Carbs: 42.2%