No Chicken patty shells with asparagus

Servings: 8-10 pcs.

Patty shells with chicken and asparagus is a classic for the Danish Easter lunch, which is completely understandable: it is simply yummy! We have altered the classic a little and made a vegetarian version with our No Chicken, and we have made gluten-free patty shells. We can promise you that it tastes wonderful! 😍

We have chosen to make our version vegetarian, which means that we are still using eggs and cream. Obviously, you can replace these ingredients with vegan alternatives, if you prefer a 100% plant-based dish, as No Chicken is a plant-based product.

Recipe image


Patty shells
160 g almond flour
50 g DAVA hemp hearts
35 g pofiber
2 DAVA eggs
150 g butter, room temperature
0.5 tsp salt
No Chicken and asparagus
1 bag DAVA No Chicken
10 green asparagus, cut into bite-size pieces
1 can white asparagus incl. water (approx. 2 dl)
40 g regular or vegan butter
30 g flour 
2 dl water
1 vegetable bouillon cube
1 dl white vine
3 dl regular or vegan cream
15 g parsley, freshly chopped
0.5 nutmeg, freshly grated
Salt and pepper
Herbs according to taste


Patty shells
Set the oven to 170 °C.
Mix all the ingredients to a smooth dough.
Divide the dough into 8-10 pieces of the same size, and shape them into buns. Press them gently over muffin tins turned upside down, until you have 8-10 patty shells.
Bake the patty shells crispy and golden in the oven for approx. 15 minutes.
Let them cool for 10 minutes on top of the tins before loosening them gently.
No Chicken and asparagus
Prepare No Chicken in a pot according to the instructions on the package.
Melt butter in a pot, and add the flour while whisking. Add wine, water, asparagus water and bouillon, and let the sauce curdle. Add the cream.
Add the prepared No Chicken as well as the green and white asparagus to the sauce, and mix gently. Stir over medium heat.
Add parsley, and season the sauce to taste with nutmeg, salt and pepper.
Heat up the patty shells, and serve the filling in the shells. You can top the patty shells with fresh herbs. 
You can prepare the shells the day before.