Monday, July 21, 2014

Spinach & 'Cheese' Vol au Vents

I've always had a thing against vol au vents, with their unnatural symmetry and dull beige exterior.  Just once glanced instilled thoughts of salmon, creamy chicken and boring wedding bands.  But just as first impressions aren't always correct, it seems I was looking at them wrong the whole time.

A huge fan of pies as a child, I was alas never any good at making pastry and then suddenly it dawned on me - vol au vents are the answer!  Little open top pie casings staring at me all along - and they are vegan! Perfect for parties and potlucks, this dish takes no time at all, plus you can prepare everything beforehand and then just pop them in the oven to heat before serving.  Deeeelish!

Spinach & 'Cheese' Vol au Vents


1 packet of Jusrol Vol au Vents
1 packet baby spinach
½ large packet of form tofu
1 small onion, diced
1 clove garlic, minced
1 tbs nutritional yeast
1tbs lemon juice
1tbs pine nuts, toasted (optional)
pinch nutmeg
salt and cracked black pepper to taste
olive oil


Heat the oven and prepare the vol au vents according to the packet instructions.

While they are busy rising, heat some oil in a pan and add the onion, frying until translucent.

Add garlic and fry for a few minutes before adding the nutritional yeast, pinenuts and tofu.

Use a spatula to break up the tofu into small pieces before folding in the spinach.

Cook until the spinach has wilted, draining any excess liquid.

Season with lemon juice, nutmeg, salt and cracked pepper.

Once the vol au vents are done, simply fill each casing with the filling and serve!

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