5 tablespoons vegan margarine
4 tablespoons unbleached white flour
1 medium onion, chopped
4 cloves garlic, crushed or very finely chopped
16 ounces mushrooms, sliced
1 1/2 cups soy/rice milk
1 1/2 cups white wine or vegetable broth
1 tablespoon dried parsley
salt and pepper to taste
18 ounces frozen puff pastry

Melt the margarine and saute the onion and garlic until soft. Add the sliced mushrooms and cook for a few of minutes more. Add the flour and stir well. Gradually add the soy/rice milk stirring all the time. Add the wine and keep stirring over low heat until the sauce thickens. Once thick, remove from the heat and add the parsley, salt and pepper. Allow to cool slightly while you prepare the pastry.

Preheat oven to 350 degrees. Roll the pastry out into 2 circles approximately 11 inches, reserving some pastry for decoration. Place one sheet of pastry into a greased 9-inch pie plate and fill with the sauteed mushroom mixture. Place the top sheet on and seal up the edges with some soya milk or water, fold over if needed. Make some small slits on the top of the puff and decorate with the reserved pastry. Glaze with soy/rice milk and bake 45-55 minutes until puffed and golden.