Belgian cuisine

Vol-au-vent is pure nostalgia. This vegan version (vol-au-vegan) is made with vegan fillet pieces: a plant-based alternative to chicken pieces, usually made from soy. Delicious!

The classic Belgian meatballs with cherries, but made from black beans. The tartness of the kriek-lambic gives an extra dimension to the sour cherry sauce. This recipe was also published in the beer special of EVA Magazine (n ° 78 – summer 2020) with the beautiful pictures by Toos. (© www.toos.be)

After a lot of tests with seitan and jackfruit, my favourite vegan Flemish stew is by far this version made with vegan fillet pieces. It was also published in the beer special of EVA Magazine (n ° 78 – summer 2020) with the beautiful pictures by Toos. (© www.toos.be)