Vegetarian Vol-au-vent

 Cooking 15 minutes
 Preparation 12 minutes
 6 servings


  • 15 mL (1 tablespoon) cornstarch
  • 15 mL (1 tablespoon) of water
  • 2 boxes of 284 mL (10 oz) condensed soup of mushroom cream
  • 250 mL (1 cup) of milk
  • Pepper, to taste
  • 6 vol-au-vent of the trade
  • 30 mL (2 tablespoons) of olive oil
  • 1 bag (425 g) of Florette Stew and Stir Fry fresh vegetable mix
  • 375 mL (1 ½ cups) frozen edamame beans
  • Fresh thyme, to taste


  1. Preheat the oven to 180 ° C (350 ° F).
  2. In a bowl, dilute the cornstarch with the water. Pour into a saucepan and add mushroom creams, milk and pepper. Mix. On high, bring to boil, stirring, until the mixture thickens. Book.
  3. Place the vol-au-vent and detached hat on a baking sheet. Heat in the oven for 10 minutes.
  4. Meanwhile, in a frying pan over medium-high heat, heat the oil and fry the vegetables and edamame for 10 minutes, stirring occasionally. Pour the vegetables in the pan of the cream and reheat if necessary.
  5. When serving, garnish vol-au-vent sauce generously. Sprinkle with thyme and enjoy!

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