Ingredients
For the cheese style sauce
20 g plain flour
20 g vegan margarine
175 ml soya milk
1 heaped tablespoon nutritional yeast
1/3 teaspoon salt
Pinch pepper
For the tomato paste
40 g tomato puree
1/8 teaspoon salt
1/2 teaspoon agave nectar
1/2 teaspoon dried oregano
1 tablespoon water
Other ingredients
24 medium asparagus spears
1 block ( 500 g ) puff pastry - I used Jus-Rol
12 basil leaves
Soya milk to use as a wash
Preparation
Preheat the oven to 200 degrees Celsius ( 400 F ).
Start by making the cheese style sauce.
In a pan, over a medium heat, melt the margarine and remove from the heat. Stir in the flour and mix to form a thick paste (roux).
Gradually, starting very slowly, add the milk a little at a time to the paste and whisk to combine. Continue to add all of the milk until the sauce is smooth. Add the salt and nutritional yeast and place back on a medium to low heat. Whisk continuously until the sauce has become thick. Put to one side.
To make the tomato paste mix all of the ingredients in a small bowl and put to one side.
Now prepare the puffs.
Roll out the pastry and cut into 4 equal sized squares. These are approximately 7 by 7 inches.
Using a spoon, spoon an equal layer of tomato paste down the middle of each sheet, stopping 1/3 of the way from the bottom. This is so the bottom can be folded over.
Place 3 spears of asparagus on the tomato paste so that the asparagus tips are exposed and will not be covered with the pastry. Cover with an equal amount of the cheese style sauce and 3 basil leaves.
Place another 3 spears over the sauce and fold in the sides to encase the asparagus. Fold over the bottom to form a neat parcel and place fold side down on a baking sheet lined with non-stick parchment.
Brush with a little soya milk and bake in the oven for 25-30 minutes until golden brown.
Can be served hot or cold.
