SUNDRIED TOMATO AND LENTIL VOL AU VENTS
Another day in front of Zoom calls, another day of wondering what on earth you are going to have for lunch. It really feels like Groundhog Day but fret not - if in between work and homeschooling, you are desperately looking for inspiration for a quick and nourishing meal, I have your back once again. This week I am delighted to have partnered up with fiid to bring you yet another dish that is ready in under 30 minutes, tasty and full of nutrients - Sundried Tomato and Lentil Vol-Au-Vents.
Who are fiid?
Fiid are an Irish company offering meals full of veggies, protein and fibre and made using only all-natural ingredients just like you would at home. Once you have some of their pouches at home, you can always have delicious comfort food whenever you need it. Eat them as they are or dress them up as part of a bigger meal, like I did with these Giant Vol-Au-Vents.
The pouches are available in Ireland (Tesco, SuperValu, Dunnes) and in the UK (Whoefoods, Ocado) or through their website www.eatfiid.com - enjoy a 10% discount when ordering from their website by using the code beatricefiid.
What are Vol-au-Vents?
Vol-au-vents are hollow cases of puff pastry, sold in either small or large size. Mostly found in the frozen section, they are very handy to have in your home freezer as they can be baked very quickly and then prepared with the most delicious fillings.
How to make Sundried Tomato & Lentil Vol-au-Vents?
You will need
> frozen vol-au-vent cases,
> some plantbased milk
> 1 pouch of fiid Sundried Tomato & Lentil Ragu
> 2 tbsp sliced black olives
> 1 tsp maple syrup
> 1/2 tsp chilli powder
> a few small basil leaves
Steps
1. Heat the oven to 220C/425F.
2. Place the frozen cases on a lined baking sheet, brush with some of the milk, then place in the oven for 15 minutes.
3. During this time, add the ragu, olive slices, maple syrup and chilli powder to a small pot and heat up.
4. When the cases are baked, remove from the oven. Carefully cut out the small lid, then fill with the ragu.
5. Decorate with some basil leaves.
6. Serve with a green salad and some extra cherry tomatoes.
I really hope you enjoy this recipe and as always, do let me know if you have any comments or suggestions.
Sundried Tomato & Lentil Ragu Vol-au-Vents
Ingredients
- Ingredients
- 2 large Vol au Vents (frozen)
- 20 ml plant milk
- 1 pouch fiid Italian Sundried Tomato & Lentil Ragu
- 2 tbsp sliced olives
- 1 tsp maple syrup
- 1/2 tsp mild chilli powder
- A few basil leaves
Instructions
- Heat the oven to 220C/425F
- Place the frozen vol-au-vents on a baking tray (at least 3 cm apart), brush with a little plant milk.
- Bake in the oven for 15 minutes, turning half way through.
- During this time, heat the ragu in a small pot.
- Add olives, maple syrup and chilli powder.
- Remove the vol-au-vents from the oven, slice off the little lid.
- Fill with the ragu and decorate with a few small basil leaves.
- Serve with a green salad & dressing.
