Seitan vol-au-vent

Ingredients

• Filling
• 2.1 kg État Végétal seitan
• 2 kg white mushrooms
• 1 kg shiitake mushrooms
• 1.5 kg finely diced carrots
• 1 kg diced celery
• 500 g chopped French shallots
• 40 g chopped garlic
• 250 ml canola oil
• Creamy sauce
• 500 g butter (or plant-based margarine)
• 500 g flour
• 4 L milk (or unsweetened plant-based beverage)
• 2 L vegetable broth
• 80 ml reduced-sodium soy sauce
• 10 g nutmeg
• Salt and pepper to taste
• To serve
• 25 vol-au-vent shells

Method

1. Cook the seitan. Heat part of the oil in a large pan or tilting kettle. Sauté the seitan until lightly browned. Set aside.
2. Cook the mushrooms. In the same pot, cook the mushrooms with a little oil until their water has evaporated. Set aside.
3. Cook the vegetables. Sauté the carrots, celery, shallots and garlic until tender.
4. Make the sauce. Melt the butter, add the flour and cook for 2 or 3 minutes to make a roux. Gradually whisk in the milk and broth until thickened. Add the nutmeg and soy sauce.
5. Assemble the filling. Add the seitan, mushrooms and vegetables to the sauce. Simmer for about 10 minutes and adjust the seasoning.
6. Serve. Fill the vol-au-vent shells with the hot mixture and serve right away.