A celebration centrepiece: sweet potato, sundried tomato, and black beluga lentils bound with OGGS Aquafaba, topped with slices of garlic-fried chestnut mushrooms, then wrapped with filo pastry to make a giant cracker, sealed and glazed with OGGS Aquafaba.
For the Filling
- 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
- 25g vegan spread
- 1 tsp poppy seeds or sesame seeds if you have them
- Oil to fry
- 1 shallot, finely chopped
- 1 tbsp brown miso
- 1 tsp tomato purée
- 125ml OGGS Aquafaba
- Squeeze of fresh lemon juice, to taste
1. Heat a drizzle of oil in a pan over a medium heat. Gently fry the onions for 5 6 minutes, until softened but not coloured. Add tomato purée and half of the garlic and fry for another minute to really bring out the flavour of the tomato.
2. Stir the sweet potatoes into the tomato mix, then gradually stir in the vegetable stock. Bring to the boil, then cover with a lid, lower the heat and simmer 10-15 minutes until the potatoes are slightly tender. Remove from the heat. Stir in the lentils, sun-dried tomatoes, breadcrumbs and thyme.
3. Lightly whisk the Aquafaba, with a hand whisk in a small bowl until just frothy. Pour into the veg mix mix, season and set aside to cool.
4. Now make the garlic-fried mushrooms. Pop a medium size frying pan onto a high heat and melt the vegan spread. Add the mushrooms with the remaining garlic for 3-4 minutes, stirring frequently, until golden brown. Season and stir in the parsley. Remove from the heat and allow to cool.
5. Preheat the oven to 190°C/170°C if you’re using a fan oven/gas mark 5.
6. Now you can start to assemble your cracker. Firstly, to make the glaze, melt the vegan spread and lightly whisk it into the OGGS Aquafaba.
7. Lay a large piece of baking paper onto your largest baking tray. Unwrap the pastry and take a piece out, keeping the remaining pastry covered so that it doesn’t dry out.
8. Lay the pastry sheet onto the paper. Brush it with the glaze, then lay a second piece on top, overlapping in the middle so that together, they roughly form a square. Take another two sheets of pastry, and do the same again, but lay the centre overlap at right angles to the first layer so that the pastry isn’t too thick on the base of the cracker. Brush the pastry as you go, to help it to stick and to keep it moist. Then repeat with another two sheets to make a final square and lay at right angles again to give three layers of pastry in total.
9. Take the cooled lentil mixture and pile it into the centre of the pastry to form a log shape, leaving 5-6cm clear at both sides. Arrange the garlic mushrooms along the top of the lentil mixture.
10. Bring up one long side of the pastry to the centre of the log. Brush the top with the glaze and bring the other side up to enclose the filling completely. Take the final piece of pastry and drape it over to cover the top of the log completely. Fold and pleat it to fit loosely – we want to give it some texture to make it look like a Christmas cracker! Then seal all of the pastry at the two ends by pinching them together just like the end of a cracker.
11. Brush all over the top with the glaze and sprinkle with the seeds if you are using them. If necessary, lay the cracker diagonally on the baking tray to bake it – it’s quite large, so make sure it will fit into your oven!
12. Cook it on the middle shelf of the oven for 40-45 minutes, until the pastry is crisp and beautifully golden. Cover the ends with foil if they look like they are becoming too crisp and dark.
13. Meanwhile, make the gravy. Heat a drizzle of oil in a medium pan over a medium-low heat. Fry the shallots for 4-5 minutes until softened.
14. Stir in the miso and tomato purée, cook together for 1 minute to bring out the flavour. Stir in the OGGS Aquafaba with 175ml water.
15. Simmer for 10-15 minutes over a medium heat until thick and glossy. Add a squeeze of lemon juice, then taste and season.
16. Slice the Wellington cracker to reveal the filling and the garlic mushrooms, drizzle with the gravy and serve with some festive greens. It’s not a Christmas celebration without crackers!