Preheat oven to 425ºF.
Remove pastry dough from packaging and split into 2 halves. Divide each half into 4 pieces.
Take one piece and gently twist into a straw-like shape. Do this with all pieces.
Transfer each piece onto a cookie sheet lined with parchment or silicon mat. Brush with olive oil and sprinkle with cheese.
Bake for 20 minutes or until golden brown. Remove from oven and allow to cool.
Heat olive oil in a pot on medium heat.
Add onions and garlic and saute until translucent. Add soy curls and continue to cook until golden brown.
Add butter and then the flour as soon as the butter has melted so the flour has a chance to coat the soy curls.
Pour in broth and no chicken bouillon base and continue to stir until bouillon is completely mixed in.
Add in carrots and peas and reduce heat to a simmer to allow veggies to cook.
Adjust seasonings and serve immediately with cheesy pastry straws!