• 1 tbsp vegan baking butter
  • 1 onion, finely chopped
  • 250 g mushrooms, in bite-sized pieces
  • 2 garlic cloves, pressed or diced
  • 3 sprigs of parsley, roughly chopped + extra to finish
  • 150 ml vegetable stock
  • 1 jar of Pa’lais Cuisine – Bechamel
  • 2 bay leaves
  • Pinch of nutmeg
  • 1 pack of Greenway Just Like Chicken
  • ½ pack of Greenway Minced Meat
  • 1 small dash of sherry
  • Lemon juice, to taste
  • 2 vegan puff pastries
  • Black pepper & salt

To go with it:

  • oven-baked fries or mashed potatoes and a fresh salad with finely chopped shallots

The best vol-au-vent


2 persons


Preheat the oven according to the directions on the puff pastry package. Bake the patties just before serving.


Melt the butter in a large surface stew pot over medium heat. Add the onion and fry until translucent and the edges are golden brown.


Add the mushrooms and fry them on high heat for a few minutes until brown. Add the garlic and parsley and stir for a minute. Season with salt and pepper.


Deglaze with the stock, lower the heat and add the Pa’lais Cuisine – Bechamel, along with the bay leafs. Season with salt, pepper and nutmeg. Put the lid on the pot and let it simmer on low heat.

Step 5

Fry the chicken pieces in some butter in a separate pan. Meanwhile, roll small balls of the minced meat that you season with salt and pepper.

Step 6

Add the chicken pieces to the sauce and brown the meatballs evenly in the same pan. Add them to the sauce.


Taste the sauce and finish with a dash of sherry, some lemon juice and chopped parsley.


Serve with the puff pastries, fries or mashed potatoes and a fresh salad.