Mushroom Wellington Cracker - OGGS®

Name: Mushroom Wellington Cracker - OGGS®
Total time: 105 min
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) To glaze; 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

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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) To glaze
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