Vol-au-veg in courgette cups

Ragout of mushrooms and vegan chicken pieces

Active: 40 min 560 kcal per person 25 g protein per person Belgian classic

Protein source: vegan chicken pieces · Carb source: fries or mash

oven

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Ingredients for 4 people

  • 2 courgette, large
  • 500 g mushrooms, white or brown, quartered
  • 500 g oyster mushrooms, torn into strips
  • 2 leek, in rings
  • 1 celeriac, half, finely diced, or an extra leek
  • 200 g vegan chicken pieces
  • 60 g plant-based butter, or coconut oil
  • 60 g flour
  • 200 ml water
  • 10 tbsp plant-based cooking cream
  • 1 tsp nutmeg, freshly grated
  • 1 lemon, the juice of half
  • 20 g fresh parsley, finely chopped
  • 3 tbsp olive oil
  • to taste salt and black pepper

Method

  1. Preheat the oven to 180 degrees. Cut each courgette into 4 pieces and hollow out each piece with a teaspoon into cups. Rub with olive oil, pepper and salt. Place opening down in an ovenproof dish and bake for 20 min.
  2. Meanwhile brush the mushrooms clean and quarter them. Tear the oyster mushrooms into strips. Cut the leek into rings and the celeriac into small cubes.
  3. Heat 1 tbsp of olive oil in a large pot. Sweat the celeriac, leek, mushrooms and oyster mushrooms for 10 min over low heat until completely soft. Stir regularly and put the lid on the pot in between.
  4. Tear the vegan chicken pieces into smaller strips. Heat 2 tsp of olive oil in a pan and fry the pieces for 4 min until golden brown on both sides. Add them to the vegetables.
  5. Make the roux: empty the pot as well as possible. Put it back on the heat and melt the plant-based butter over low heat. Gradually sprinkle in the flour and mix with a spatula. Let it cook for a few minutes until all the flour is absorbed. Keep stirring.
  6. Gradually pour the water onto the roux while you keep stirring. Use a whisk for lumps, until you have a smooth sauce.
  7. Add the nutmeg, the plant-based cooking cream and plenty of black pepper. Stir well and thin the sauce with extra water if needed to the desired thickness.
  8. Stir the lemon juice and parsley into the sauce. Stir in the vegetables and chicken pieces. Season with salt, pepper and extra lemon juice if needed.
  9. Serve the ragout in the courgette cups, with fries, croquettes or mash and a green salad.

Vol-au-veg in courgette cups

Tip

Freeze the scooped-out courgette flesh for soup.

Check the label

Not every variety of these products is vegan.

  • plant-based butter: some margarines contain D3 from lanolin

Recommended brands per category are shown next to every ingredient the brand list knows.

plantaardige boter

  • Alpro Smeerbaar · Delhaize, Colruyt, Albert Heijn, Carrefour
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plantaardige kookroom

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bouillon en kruiden

  • Boni Selection · Colruyt
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vegan kipstukjes shoarma spekjes balletjes

  • De Vegetarische Slager · Delhaize, Albert Heijn, Carrefour
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  • Greenway · Delhaize, Colruyt
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This recipe appears in: Basic monthly menu, 28 days