Pre-heat your oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper. Take your vegan puff pastry out of the fridge. If you use frozen puff pasty, take it out a couple of hours beforehand. Slice the green onion and chop the coriander leaves. Set both aside for later. Slice the jalapeños in half, leaving the stalk intact. Scoop out the seeds and also set aside. I used fairly small jalapeños, I know there are places in the world that have larger jalapeños. You need more of the cream cheese mixture if this is the case. You can use real garlic cloves and onions, but they might burn a little while in the oven.
In a mixing bowl, start softening the cream cheese. Then add in the onion and garlic powder, and mix to combine. Add the coriander leaves and the green onion. Season with a pinch of salt and pepper. Mix everything together until it's all combined.
Fill each half jalapeño with a scoop of the cream cheese. Repeat until there's no more cream cheese.
Cut the puff pastry into strips. Wrap each jalapeño half with a strip or two strips of the puff pastry. Try doing this so it kind of looks like a mummy!
Lay them on the previously lined baking tray and brush with unsweetened non-dairy milk or with oil. This will help the puff pastry to brown! Bake in the oven for 10-15 minutes or until the puff pastry is brown. After baking, leave them to cool off, this will not only make sure you don't burn your mouth but will also bring the puff pastry to full-crispness. Nutritional value is for 1 jalapeño mummy!