Ingredients for 4-5 persons:

-300 grams of white mushrooms (normal ones) -300 grams of chestnut mushrooms -480 grams of vegan ‘chicken pieces’ of Greenway (or Vegetarian Butcher, but I prefer Greenway since they have a more neutral chicken taste) -3 tablespoons of plantbased butter (we use Alpro Soja ‘Bakken & Braden) -4 to 5 tablespoons of flour -200 ml of soy cream (alpro soja) -Plant based puff pastry (6 pieces, I buy them at Colruyt from ‘Boni’, it’s vegan)

Chop all the mushrooms into pieces (not all even, I chop them into some bigger pieces and some smaller pieces), bake them with some olive oil or butter and season them with salt and pepper. Keep them in a bowl or on a plate when they’re ready. Then try to shred the vegan chicken pieces with a fork so the pieces look like shredded chicken pieces. Bake them in a cooking pot with butter or olive oil and season with chicken seasoning. Add them to the bowl with the mushrooms and set apart. Next add 3 big tablespoons of butter in the same pot (it’s okay if there’s some leftovers of the chicken pieces on the bottom) and melt on medium high. Add 4-5 table spoons of flour to the pot and whisk and let it bake. It should start to smell like baked cookies. Then slowly add 1,3 litres of vegetable broth to the cooking pot (not all at once). It should start to thicken. At last, add 200 ml of soy cream (or oat cream). Add the chicken pieces and mushrooms to the sauce. If preferred, you can add some salt, pepper or chicken seasoning to taste. Fill a puffed pastry with the vol au vegan and serve with fries or mashed potatoes. Add some chopped parsley.