Christmas Wellington - OGGS®

Ingredients

• Oil to fry
• 1 onion, finely chopped
• 2 tbsp tomato purée
• 2 garlic cloves, crushed
• 1 sweet potato, 250-300g, peeled and cut into 1cm dice
• 200ml vegetable stock
• 1 x 250g pack ready-cooked beluga lentils or puy lentils
• 50g sun-dried tomatoes in oil, drained and chopped
• 50g dried breadcrumbs
• 1 tbsp fresh or dried thyme leaves
• 50ml OGGS Aquafaba
• 25g vegan spread
• 200g chestnut mushrooms, sliced
• 2 tbsp freshly chopped parsley, or 2 tsp dried parsley
• 1 x 270g pack Jus-Rol filo pastry (7 sheets of pastry approx 25 x 45cm)
• 25ml OGGS Aquafaba
• 1 tsp poppy seeds or sesame seeds if you have them
• 1 shallot, finely chopped
• 1 tbsp brown miso
• 1 tsp tomato purée
• 125ml OGGS Aquafaba
• Squeeze of fresh lemon juice, to taste