A healthier take on the retro vol au vent.
- 100 g silken tofu
- 1 tablespoon nutritional yeast (can omit or use a pinch of bouillon powder)
- 50 g chickpeas
- 2 tablespoons aquafaba (liquid from the chickpea tin)
- black pepper to taste
- pinch of ground nutmeg
- 1 sheet ready rolled filo pastry
- * Fillings of choice
- tofu egg (see recipe link)
- vegan prawns marie rose (Mix yogurt with a bit of beetroot juice, add a bit of crumbled tofu for texture. Add chopped carrot and nori flakes for a prawn alternative).
- diced salad (see recipe link)
-
Blend all the ingredients for the pastry cases (excluding the pastry) until almost smooth! Tofu, nutritional yeast, chickpeas, aquafaba, black pepper, nutmeg. Add salt if desired.
-
Measure your pastry cutters against your pastry cases/ muffin pans. You need one about 1cm larger than the other. If your cases/pans are deep, you might only need to go half way up the sides!
-
Check out the photos on the recipe post for how to assemble! Basically you will put the tofu mix on the smaller circle, make a sandwich with the larger circle, then put in your case - large circle down first! Slightly press in to make the volu au vent shape. Repeat.
-
Bake at Gas Mark 4 (350f /180c) for 10-15 minutes (you want them brown and crispy).
-
Remove from the oven and allow to cool before removing! This is important if you want them to come out whole!
-
Add your favourite fillings and munch away!
-
Enjoy!
