Prep time: 10 mins

Cook time: 45 mins

Serves: 5

Cals 365/ C 31g/ P 25g/ F 15g

Ingredients

• 1 sheet vegan puff pastry (Woolworths puff pastry sheets 1kg)
• 400g tinned chickpeas, drained
• ½ cup walnuts, measure whole then grind until course
• 150g mushrooms, finely chopped
• 150g TVP prepared per instructions
• 1 brown onion, finely diced
• 4 garlic cloves, finely chopped
• 2 small carrots, finely diced
• 2 celery stalks, finely chopped
• 2 tbsp soy sauce
• ½ cup panko breadcrumbs
• 2 tbsp tomato paste
• ½ tbsp nuttelex
• 2 tbsp flax seed + 5 tbsp water
• 1tsp dried rosemary
• Pepper to taste

Method

1. Preheat the oven to 200, line the baking tray with paper.
2. Combine flaxseed with water and stir, leave for 10 minutes to form a gel.
3. Sautee the carrot, celery and onion in the nuttelex for 10 minutes.
4. Add the mushrooms, rosemary and pepper and cook until the mushrooms release their liquid and the pan is dry. Stir through the soy sauce and remove from heat. 
5. Mash the chickpeas in a large bowl until they are broken down but not smooth.
6. Once the mushroom mixture is cool, add it to the chickpeas with the breadcrumbs, paste, walnuts and flax mixture. Combine until it holds its form when pressed, add more breadcrumbs if too wet.
7. Place the pastry sheet onto the baking paper.
8. Firmly pack the mixture into a log shape in the centre of the pastry leaving an inch of pastry at either end. 
9. Cover the mixture with the long sides of the pastry and seal them together on top. Use non dairy milk to make them stick if required.
10. Seal the short ends of the pastry onto the log and turn the log so the seams are against the tray. Brush with non dairy milk.
11. Bake for 30-35minutes or until golden brown on top. Let it sit for 10 minutes before serving.