Meatless Beef Ragu

Vol-Au-Vent with Meatless Beef Ragu

Slow cooked plant-based Ragu made with fresh Soffritto, herbs and Custom Culinary® Gold Label Chunky Tomato Sauce, mixed with grated Parmigiano Reggiano stuffed in a small hollow puff pastry case, garnished with a parsley sprig and served warm.

What You'll Need

Amount Ingredients
  For Ragu
50 g Minced textured soy protein
120 g Water
25 g Olive oil
10 g Garlic (chopped)
50 g White onion (chopped)
25 g Carrots (chopped)
25 g Celery stalks (chopped)
15 g Chopped rosemary & thyme
120 g Custom Culinary® Gold Label Chunky Tomato Sauce
25 ml Cooking red wine
100 g Vegetable stock
  Salt to taste
  Crushed pepper to taste
30 g Grated parmesan cheese
  Fresh parsley for garnish
  For Vol-au-vent Case
1 roll Frozen rolled puff sheet Milk for milk wash Round fluted pastry cutters (10 & 6 cm)     


For the Vol-au-vent Cases

  1. Thaw and open the rolled sheet on a working platform.
  2. Using a round pastry cutter (10cm), cut the pastry into discs.
  3. Cut as many discs as you can from the sheet. (12 discs)
  4. Arrange 6 pastry discs on a baking mat, placed on top of a perforated baking sheet.
  5. Using a pastry brush, glaze the discs with milk wash
  6. With the 6 other pastry discs on the floured worktop, cut a hole in the center with a smaller round fluted pastry cutter (6cm).
  7. Carefully arrange the rings on top of the pastry discs. The rings will adhere to the glazed pastry discs easily.
  8. Glaze the pastry ring and store in the fridge for about 1 hour.
  9. Pre heat the oven at 170°C.
  10. Apply another brush of milk wash along the rings and bake in a fan-assisted oven at 170°C for 20 to 25 minutes.
  11. When cooked, remove from the oven, place the tray on the kitchen worktop and leave to cool. 
For the Ragu Filling
  1. Soak the minced textured soy protein with water for 1 hour to get it soft & rehydrated. Drain and squeeze out the excess water and keep aside.
  2. Heat olive oil in a pot, add the soft textured soy protein, and sauté for a minute. Add garlic, white onions, carrots and celery and continue sautéing.
  3. Add half the quantity of the chopped herbs and continue cooking in low heat for 10 minutes. Drizzle some vegetable stock if it gets dry.
  4. Add the red wine, mix well and cook for another 2 minutes. 
  5. Add Custom Culinary® Gold Label Chunky Tomato Sauce and the remaining stock mix well and continue cooking for 10 minutes.
  6. Season with salt and crushed pepper as required and continue cooking till the ragu gets thick.
  7. Finish with the remaining herbs and keep aside.
For the Vol-au-vent
  1. Once the Ragu slightly cools down add the grated parmesan cheese and mix well.
  2. Hollow out pastries with a small knife, fill with the Ragu mixture. Garnish with parsley leaves. Serve with small center pastries on the side.