In a pot add the dry lentils and cover with water and a bit of salt. Cook for 30 minutes until soft.

In a large pan add the vegan butter, onion, carrot, garlic, chickpeas, thyme, rosemary, garlic powder, onion powder, salt and pepper. Cook for 10 minutes to soften. Stir it every so often.

Once they are softened add everything into the blender. Blend to lightly chop everything but still leave texture.

In a large bowl add the flax seed meal and mix with water to make flax egg.

Once the flax egg has thickened add in the cooked lentils and blended mixture.

Mix together. Give it a taste and add in additional seasonings if necessary.

Add the filling on top of a some saran wrap. Use the saran wrap to help you roll it into a log and refrigerate for 20 minutes or until ready to use. This helps to firm it up.

Preheat oven to 425F (218C).

Take a thawed sheet of puff pastry and place it on a clean counter. Lightly roll it with a rolling pin.

Unwrap the filling and place it in towards the end of the puff pastry. Roll it up.

Seal the edges by using a bit of water to help fold it in.

Place it on a baking sheet lined with parchment paper. OPTIONAL: brush it with a mixture of a non-dairy milk and turmeric to make it extra golden brown.

Using a knife create a pattern on top if you like.

Bake for 25-30 minutes until golden brown on top.

Prepare the sauce by adding the thyme, seasonings, maple syrup and vegetable broth to a pot. Mix together the cornstarch with a bit of vegetable broth so that way it doesn’t clump up when you add it into the pot.

Then add the cornstarch in. Let it come to a bubble and thicken. Taste it before serving to adjust any flavors.