Vegan Vol-au-Vent

For the béchamel, pour the oil into a small saucepan.

Add the flour and cook over medium heat for 1 minute, whisking.

Whisk in the vegetable broth and continue whisking until the sauce thickens.

Add the nutritional yeast and season with salt and pepper.

For the filling, place the diced carrots and potato in a saucepan. Add enough water to cover.

Bring to a boil, reduce the heat and simmer for 15 to 30 minutes, or until the vegetables are cooked. Drain and set aside.

In a saucepan, sauté the onion and mushrooms in the oil over medium-high heat for 5 minutes.

Add the white wine and let reduce until almost all the liquid has evaporated.

Add the cooked vegetables, tofu, béchamel, green peas, poultry seasoning and maple syrup. Season with salt.

Place the pastry shells on a baking sheet. Heat in an oven preheated to 325°F (160°C) for about 5 minutes, or until golden.

To serve, place the pastry shells on plates and fill with the sauce and vegetables.