This recipe for Vol-au-Vents with Vegetarian Sauce uses carrots, corn, and green peas, but you can make your own variation with mushroom, zucchini, celery, or squash.
In a bowl, dilute the cornstarch with the water. Pour mix into a saucepan over high heat. Add milk and pepper.
Bring to boil, stirring until the mixture thickens. Reserve.
Place the vol-au-vents on a baking sheet. Heat in the oven for 10 minutes.
Meanwhile, heat the oil and cook the carrots in a pan over medium-high heat for 8 minutes, stirring occasionally. Add corn and peas. Cook for another 5 minutes.
Pour the vegetables into the milk mixture and reheat if necessary.
When serving, garnish vol-au-vents generously with the sauce.
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