Steps:

Heat the olive oil in a frying pan over medium heat. Add the onion and garlic, sauté until soft.
Add the carrot and mushrooms to the pan, cook for 5 minutes until they start to soften.
In a food processor, combine the sautéed vegetables, chickpeas, smoked paprika, soy sauce, and thyme. Pulse until the mixture is combined but still has some texture.
Preheat your oven to 200°C (400°F).
Roll out the puff pastry on a lightly floured surface. Cut the pastry sheet in half lengthways.
Roll the pastry over the filling, sealing the edge with a little water. Cut each long roll into four pieces.
Place the sausage rolls on a baking sheet, brush the tops with a little water, and sprinkle sesame seeds over them.
Bake for 20-25 minutes or until the pastry is golden and puffed.
Let the sausage rolls cool for a few minutes before serving.

Vegan Sausage Rolls