Heat 2 teaspoons of oil in a large skillet until shimmering. Add the onions and garlic and cook over medium heat until soft and starting to take on some color.

If oil free, use a splash of broth as necessary to keep the veggies from sticking.

In the meantime, chop the mushrooms (eg. button, oyster, chestnut, cremini or an assortment).

Pull the leaves off the thyme stems and set aside. PRO TIP: You can toss the whole sprig in during cooking and then remove the stems right before serving.

Add the mushrooms to the pan and cook for around 5-7 minutes until they are caramelized the liquid has evaporated.

Add the soy sauce (tamari), thyme leaves/sprigs, and parsley.

Reduce the heat to medium-low and let reduce until most of the liquid has bubbled away. Remove from heat.

Place a big, full cup of cashew nuts in a food processor and pulse until the texture is breadcrumb like. *Could sub another nut eg. walnuts

Add the crumbled cashews and nutritional yeast to the mushroom mixture, stir to combine. Taste the mixture and adjust seasonings to your personal taste.

Preheat oven to 400º F.

Roll out the puff pastry on a clean, lightly floured surface. Cut in half lengthways to create a long rectangle (see photo).

Spoon mushroom slightly off center of the pastry. Lightly moisten the long edge of the pastry.

Lift the long side of the pastry up and over the filling - tuck and roll to create a tight roll. Brush more milk to the edge to seal if required.

*I cut them into cocktail size pieces (one or two bite). But you can cut them any size you prefer. See photos.

Arrange the pieces seam side down on a baking sheet. Brush with plant-based milk or melted butter, sprinkle with Everything But the Bagel, a few sesame seeds or chopped parsley.

Bake until golden approximately 20 minutes. Serve immediately with dipping sauce.

Optional but delicious - 5 Minute Honey Mustard Sauce for dipping.