📝 Ingredients:
For the filling:
- 1 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 250g (8–9 oz) mushrooms, finely chopped (button, cremini, or mix)
- Salt and pepper to taste
- 1/2 tsp thyme (fresh or dried)
- 1 tbsp soy sauce or tamari
- 2 tbsp all-purpose flour
- 1/2 cup unsweetened plant milk (soy or oat preferred)
- 2 tbsp nutritional yeast (for cheesy flavor)
- 1/4 cup vegan cream cheese or cashew cream (optional but highly recommended)
For assembly:
- 1 sheet vegan puff pastry (thawed if frozen)
- Plant milk for brushing (oat or soy work great)
- Optional: sesame seeds or poppy seeds for topping
👩🍳 Instructions:
1. Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Sauté onion until soft and translucent (about 3–4 minutes).
- Add garlic, then mushrooms. Cook until mushrooms release moisture and start to brown.
- Stir in thyme, salt, pepper, and soy sauce.
- Sprinkle flour over the mixture, stir and cook for 1 minute to remove raw flour taste.
- Slowly add plant milk, stirring constantly to form a thick, creamy sauce.
- Mix in nutritional yeast and vegan cream cheese (if using) until smooth and cheesy.
- Let cool slightly before using.
2. Assemble the Puffs:
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and cut into 3-inch squares.
- Place a spoonful of the mushroom filling in the center of each square.
- Fold over into a triangle or rectangle, pressing edges to seal. Crimp with a fork.
- Brush tops with plant milk and sprinkle with seeds if desired.
3. Bake:
- Place on a parchment-lined baking sheet.
- Bake for 18–22 minutes, or until golden brown and puffed.
🌿 Tips:
- Make the filling ahead of time and chill — it firms up, making assembly easier.
- Add chopped spinach or sun-dried tomatoes for a twist.
- Serve with vegan garlic aioli or tomato chutney.
