Damhert Veggie Chick'n fillets
Damhert Vegan meatballs natural
Fresh mushrooms (chestnut and/or Parisian mushrooms)
Onions (red and white)
Damhert gluten-free vegetable stock
Biofood vegetable stock powder
Biofood vegetable bouillon
Alpro soya cream (light)
Hold the marinade from the Chicken fillets under warm water for a moment so that the marinade softens a little. (is quite strong, for vol-au-vent)
Cut the fillets into equal 1cm cubes.
Halve the meatballs.
Fry the onions with the mushrooms (5 minutes) and season with pepper and garlic and a little oregano.
Make a stock, heat water with the cubes until they are dissolved and add the powder and flavouring. No salt, it is already salty enough.
Make a roux with the stock water (1 litre is enough), add the mushrooms, then the chicken cubes and the meatballs.
Finish off with a lot of fresh parsley, the soya cream and a dash of lemon juice.
Heat up the vol-au-vent biscuits in the oven for a few minutes.
Fill the biscuits with the mixture. Delicious with mashed potatoes, fries or croquettes. Bon appetit
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