Place avocado oil in a wide saucepan over medium heat. Add diced onions and saute until slightly caramelized (about 15 minutes), adding water as necessary.

Add diced carrots to pan and saute until softened, about 3-5 minutes. Stir in garlic, thyme, sage, and rosemary, and saute for 1 minute or until fragrant.

Add diced mushrooms and coconut aminos to pan. Cook until the mushrooms have have released their moisture (6-8 minutes). Once the mushrooms have become relatively dry, stir in coconut aminos and cook for 1 minute.

Remove pan from heat and allow to cool for at least 10 minutes.

Pour walnuts into the bowl of a food processor or blender. Blend until the walnuts have become a rough powder - about 10 seconds.

Drain your can of chickpeas into a medium mixing bowl, saving the aquafaba. Do not rinse.

Mash the chickpeas into a rough paste using a potato masher or pastry blender. We are not trying to make hummus; you still want an abundance of chickpea texture once you are done.

Add ground walnuts, panko, 4 tablespoons of aquafaba, salt, and tomato paste to mashed chickpeas. Mix in cooled sauteed vegetables.

Remove thawed puff pastry from refrigerator and, on a clean surface, roll it into a roughly 10” x 13” rectangle. Transfer to a greased or lined baking sheet and preheat oven to 400 degrees F.

Place the mushroom log in the middle of your puff pastry. Wrap the log like a gift, ensuring the edges are completely sealed. If you have extra dough along the edges, feel free to trim them off.

Flip the loaf so that it is seam-side down and cut a series of cross-hatches into the top of the loaf, to allow it to release excess moisture.

Brush the loaf with 2 tablespoons of aquafaba to add extra shine before placing the loaf in the oven. (Can substitute one egg beaten with one tablespoon of water if not vegan.)