Preheat oven to 375° F
Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then stir in with the cooked quinoa. Add sea salt and black pepper. Stir to combine.
Melt butter in a large skillet over Medium High heat. Add carrots, onion, and peppers. Cook, stirring frequently, 4-5 minutes.
Add mushrooms and garlic. Continue cooking an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
Add bread crumbs and Worcestershire sauce.
Use your hands or a big spoon to mix and mash everything together until well blended.
Roll out pastry dough on a lightly floured surface. Place vegetable mixture on top of pastry dough and shape it into a loaf. Position the vegetable loaf 1-2 inches from one side of the dough making sure to allow enough room on top and bottom to fold over the ends.
Once ends are covered, carefully roll the vegetable loaf so that it is completely covered by the puff pastry dough.
Lightly brush melted vegan butter over the surface.
Place in a 9x13" glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand 15 minutes prior to slicing and serving.