Ingredients:

2 carrots, diced

1 eggplant (aubergine), diced

1 potato, diced

1 sweet potato, diced

6 field mushrooms, diced

1 red capsicum (pepper), diced

2 zucchinis (courgette), diced

¼ pumpkin, diced

1 can of Sanitarium casserole mince or Textured Vegetable Protein (TVP)

200mL can of coconut cream

1 onion, diced

1 garlic clove, crushed

1 packet of Antoniou filo pastry

1 cup of shredded coconut

1 teaspoon coriander (cilantro)

1 teaspoon chilli

1 teaspoon cayenne pepper

1 teaspoon cardamom

1 teaspoon cumin

1 teaspoon peri peri

(Use only ½ tsp of each spice if you don’t like too spicy!)

Sweet chilli sauce to serve

Extra virgin olive oil, heated when needed

 

Method:

Pre-heat oven to 210°C (410°F)

Mix the spices, casserole mince and coconut cream together

In a wok, sauté garlic and onion with a splash of oil

Stir-fry vegetables until mostly cooked

Add casserole mince and coconut cream mixture, simmer for 10 minutes

Add coconut then allow mixture to cool down

Brush one side of the filo pastry with oil and fold together, brush half and fold again

On the diagonal filo sheet, spoon mixture onto the lower left hand corner and fold diagonally until the end, oil to seal – see the diagram

Brush outside of curry puffs with oil

Cook in a hot oven 210°C (410°F) until golden

Serve with sweet chilli sauce

 

Serves 4-6 people

 

The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men.
- Alice Walker

 

From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net

Animal Liberation New South Wales featured this recipe in their latest Release magazine:

As did Lifestyle Food on their blog: