It’s Christmas time all over the world, and Christmas here at home. And Thursday. Which means another episode of Swiss Food Discovery. Today, I have the honor to present a dish my in-laws served at Christmas for many years. Well, my vegan version thereof, obviously. Så riktig god jul Feliz natal Shenoraavor Nor Dari Feliz Navidad Sretan Bozic Ein fröhliches Weihnachten Kala Christougenna Yoi kurisumasu Which means a very merry Christmas to you Merry Christmas everybody!

Vol-au-vent: Create these small hollow cases by cutting a disc and a ring with the same diameter in vegan puff pastry. Stack the ring on top of the disc, brush with oat milk and bake according to package instructions. Or use store-bought cases.

Mushrooms: Clean and fry Mushrooms of yo liking in some olive oil. You can use fresh, frozen, canned and/or rehydrated dried ones. I used morels, chanterelles and button mushrooms. Season with fleur de sel.

Sauce: Combine mushroom broth, Ponzu, Worcestershire sauce, Dijon mustard and tomato purée to your liking. Add vegan sauce thickener and simmer until thickish. Add soy cream for smoothness.

Assembly: Arrange vol-au-vents and mushrooms on a brush-stroke of sauce. Fill the vol-au-vents with more sauce and mushrooms. Decorate with violet blossom and different micro greens.