Vegan Miso Mushroom Rolls

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Finely chop mushrooms, onion, and garlic. Sauté in olive oil over medium heat until soft and most moisture evaporates, about 8 minutes.

Stir in miso paste, soy sauce, parsley, thyme, nutritional yeast, salt, and pepper. Cook 2 more minutes, then remove from heat.

Mix in panko breadcrumbs to absorb excess moisture and allow filling to cool slightly.

Roll out the vegan puff pastry and cut into two long rectangles.

Spoon the mushroom mixture along one long edge of each pastry rectangle, then roll up tightly to enclose the filling.

Brush the tops with plant-based milk and sprinkle with dried mixed herbs.

Slice each roll into 2-inch pieces and arrange seam-side down on the baking sheet.

Bake for 20-25 minutes or until golden and crisp. Let cool slightly before serving.