Bouchée à la Reine 

On Sunday we made this typical, traditional Luxembourgish recipe using only Plants. 

I have to say that it was never my favorite food but I quite enjoyed the fun of making it and was so happy with the final result.

Disclaimer: This is not a healthy food, it’s just pure comfort because sometimes we also deserve it!! 


for 3-4 people 

  • 60g flour
  • 30g olive oil
  • 30g coconut oil
  • 300g tempeh, cut in small pieces
  • 350g chopped or sliced mushroom 
  • 1L veggie stock(homemade better)
  • 1 cup plant milk
  • 350ml Riesling wine
  • Salt and pepper to taste
  • Fresh herbs(I used chives)
  • Juice from ½ lemon
  • Vegan Bouchée Pastry ready or made at home with vegan puff pastry


  1. Drizzle some olive oil, salt and pepper in the tempeh chuncks and roast it at 180°C for about 15-20 minutes; 
  2. Meanwhile Heat a medium pan and melt the oils; 
  3. Add the flour in and mix really well so it doesn’t create lumps; 
  4. Add the wine to the pan, slowly and always mixing really well; 
  5. Add the veggie stock and muhrooms to the pan;
  6. Let it simmer for about 5 minutes; 
  7. Add the plant milk and let it simmer for more 5-10 minutes; 
  8. In the end add the roasted tempeh, bring it to a quick boil, adjust salt and pepper;
  9. Turn off the heat and add the lemon juice and fresh herbs; 
  10. Serve warm with Buchee Puff Pastry 

Leave a Reply

Your email address will not be published. Required fields are marked *