Sauté one onion, two carrots and 250 g mushrooms in olive oil. Stir in 2 tablespoons flour, then slowly add 2 cups vegetable stock and 1/2 cup unsweetened plant milk. Fold in 1 drained can of chickpeas, 1 cup peas and thyme; simmer until lightly thickened. Cover with a sheet of vegan puff pastry, cut two vents and bake at 200°C/400°F for 25–30 minutes. Cool for 10 minutes before serving so the filling sets instead of running out.
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