Cook off the flour in the melted vegan butter for 1-2 mins to remove any flour taste.
Slowly whisk in the soy milk and then keep whisking until you have a thick vegan béchamel sauce.
Mix in the nutritional yeast, garlic powder, veggie stock powder, paprika and pepper.
Cook the mushrooms until they are done and then toss through the dill while they are still warm. Fold through the vegan béchamel.
Once cool, fill the vol-au-vent cases with the filling, they can either be served warm or cold so either give them a quick reheat in the oven or serve as is.

24 Vol-au-vent cases, you can either make your own or many store bought ones are "accidentally vegan"
2 tablespoon plain flour
2 tablespoon vegan butter alternative
500 ml soy milk
2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon veggie stock powder
1/2 teaspoon smoked paprika
Pepper, to taste
1/2 cup chopped Dill
1 cup finely chopped mushrooms