Vol-au-vents with Garlicky Mushroom Filling - Vegan Recipe

Ingredients

• 6 sheets of frozen dairy-free puff pastry squares, thawed but still cold
• 1/2 cup soy milk, for brushing (or plant milk of choice)
• 3–4 tablespoons finely chopped chives
• [Easy White Sauce]
• 1/4 cup olive oil
• 1/4 cup chickpea flour (besan)
• 3 cups full-fat soy milk (or plant milk of choice)
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 1/3–1/2 cup nutritional yeast
• 50 g dairy-free cheese, grated (optional)
• [Mushroom Mix]
• 1 tablespoon olive oil
• 200–300 g button mushrooms, some diced, the rest sliced (for varied texture)
• 1–2 garlic cloves, crushed and finely chopped
• 1 tablespoon finely chopped chives
• 1 tablespoon roughly chopped flat-leaf parsley
• 1/8 teaspoon freshly grated nutmeg (optional)