1hr · 6 servings ▢1 sheet vegan puff pastry , thawed if frozen (about 10X13) ▢2 tablespoons ground flax meal + 5 tablespoons water ▢2 tablespoons grapeseed oil , or preferred cooking oil ▢½ medium onion , diced ▢2 small carrots , diced small ▢2 stalks celery , diced ▢4 cloves garlic , minced or crushed ▢1 teaspoon dried thyme ▢1 teaspoon ground sage ▢½ teaspoon dried rosemary ▢8 ounces mushrooms , minced or finely chopped ▢1.5 tablespoons tamari sauce , low sodium (sub soy sauce) ▢1 15 oz can chickpeas (garbanzo beans) , drained well but NOT rinsed ▢¾ cup unsalted walnuts , ground into a course meal (measured whole) ▢½ cup panko breadcrumbs , more if needed ▢2 tablespoons tomato paste ▢1.5 tablespoons vegan worcestershire sauce ▢½ teaspoon salt , more to taste ▢Fresh