1-Getting started with Vegan Wellington: First, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup. Combine the ground flax meal and water in a small bowl, then let it sit for 10 minutes to thicken and act as a binder.

2-Next: heat the oil in a large skillet over medium heat and add the diced onion, celery, and carrots. Sauté them for 6-8 minutes until they soften and release their flavors. Add the garlic, thyme, sage, and rosemary, cooking for another minute to bring out the herbs’ aroma, then stir in the mushrooms and cook until they soften and dry out, which takes about 5-7 minutes.

3-Stir in the tamari sauce and cook for one more minute before removing the mixture from the heat and letting it cool for 10 minutes. In a large bowl, mash the chickpeas with a potato masher, keeping some texture for a hearty feel. Mix in the cooled vegetable mixture along with the breadcrumbs, walnut meal, flax mixture, Worcestershire sauce, tomato paste, salt, and pepper, adjusting with more breadcrumbs if needed to get the right consistency.

4-Shape the mixture into a solid log on the puff pastry sheet. Wrap the pastry around the log, seal the edges with non-dairy milk if necessary, and roll the ends to close them up. Brush the top with melted vegan butter and add diagonal slits in a criss-cross pattern for a nice finish. Bake for 30-35 minutes until it’s golden and heated through, then let it rest for 10 minutes before slicing.