This weeks ‘recipe of the week’ is a delicious mini vegan pie recipe from none other then Meg Phillips. It uses a combination of vegetable, spices, coconut milk and cous cous, wrapped in vegan pastry. A great autumn and winter recipe for the collection.
- 1 tablespoon of olive oil
- 1 clove of garlic, diced
- 1 brown onion, sliced
- 7 mushrooms, sliced
- 1/2 red capsicum, diced
- 1/2 head of broccoli, chopped into small pieces
- 1 1/2 tablespoons mild curry powder
- 1 tin of diced tomatoes
- 1 tine of coconut milk
- a handful of cashew nuts
- 1 sweet potato, diced
- 1 cup of organic cous cous
- 2 sheets of vegan puff pastry (look for a pastry that uses margarine instead of butter)
- In a large saucepan sautee the onion and garlic in olive oil on medium heat until fragrant.
- Add the capsicum and mushrooms and stir whilst cooking.
- Add the tinned tomatoes and coconut milk along with the broccoli, cashews and curry powder.
- Allow the mixture to boil to ensure the broccoli cooks through.
- In a seperate pot, steam the sweet potato until soft and then add to the curry mixture and stir.
- Turn off the heat and add 1 cup of cous cous, mixing to evenly combine.
- Defrost the sheets of pastry and cut circles big enough to cover the top of the pie depending on what kind of tray you are using.
- With the pastry scraps, press them into the bottom of the (lightly greased) muffin/pie trays to form the base of the pies.
- Spoon the cous cous curry mixture into the pie cups level with the top of the pie hole.
- Place the circles/pie lids you cut previously on top of the pie base and filling.
- Bake in a moderate oven (180’C) for around 30-40 minutes or until the pastry is crispy.
Read more at: Affordable Wholefoods Blog