Kitchen notes · a little help before you start
Vol-au-Vents with Vegetarian Sauce
Vol-au-Vents with Vegetarian Sauce is made with vol-au-vents, cornstarch, and milk.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Sides · Snacks
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
cornstarch
In the method: In a bowl, dilute the cornstarch with the water.
milk
In the method: Add milk and pepper.
vol-au-vents
In the method: Place the vol-au-vents on a baking sheet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tbsp cornstarchIngredient note
Source: 2 tbsp waterIngredient note
Source: 2 cups milkIngredient note
Source seasoning: Black Pepper (to taste)Ingredient note
Source: 6 vol-au-ventsIngredient note
Source: 2 tbsp olive oilIngredient note
Source: ½ cup carrot (cut in small cubes)Ingredient note
Source: ½ cup cornIngredient note
Source: ½ cup peas
How to make it
0 of 7 steps completeMake room for Vol-au-Vents with Vegetarian Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
When serving, garnish vol-au-vents generously with the sauce.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the oven, saucepan, and baking sheet. Start with this step: Preheat oven to 350°F.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Bring to boil, stirring until the mixture thickens.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: ohmyveggies.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.