Preheat your oven to 425°F (220°C) and prepare two baking trays lined with parchment paper.

Slice sweet potatoes in half, drizzle cut sides with olive oil, and bake face down for 30–35 minutes until soft.

Drain and rinse chickpeas, pat dry, toss with oil and salt, and roast on the second baking tray for 30 minutes.

Sauté chopped mushrooms in a skillet over medium heat for 5–7 minutes, drizzle with oil and tamari, and cook for another 2–3 minutes.

In the same skillet, sauté finely chopped onions for 3–4 minutes until translucent, then stir in minced garlic and herbs for an additional minute.

Combine roasted sweet potatoes, crispy chickpeas, sautéed mushrooms, mustard, maple syrup, walnuts, and breadcrumbs in a mixing bowl.

Roll out puff pastry on a floured surface, shape filling into a log, and wrap the pastry around it, sealing edges well.

Score the top of the wrapped Wellington, freeze for 10–15 minutes, then lower oven temperature to 400°F (200°C) and bake for 35–40 minutes until golden brown.