(For all ingredients, please use organic versions if available)
Serves 2
4 tablespoons rapeseed oil
1 red onion, chopped
375 grams (12 ounces) oyster mushrooms, stalks finely chopped, tops trimmed
50 grams (2 ounces) pine nuts
50 milliliters (2 ounces) vegetable stock
1 tablespoon soy sauce or tamari sauce
4 sheets of 30 centimeter (12 inch) fillo pastry
125 milliliters vegan yogurt
1 tablespoon sweet chili sauce, plus extra for garnishing
2 garlic cloves, chopped
1 lime, sliced to garnish



Directions (to make fillings):
1. Fry onion and garlic with rapeseed oil
2. When they are golden brown, add pine nuts, stir
3. Add mushroom, stir a bit, cover and let it simmer for 5 minutes
4. Add vegetable stock, soy sauce, some of the vegan yogurt, stir well
5. Add sweet chili sauce, stir then cover and simmer for a while

Directions (to make the fillo basket):
1. Lay a pastry sheet on table, brush with oil, then lay second sheet on top, also brush with oil
2. Cut the 2 layers of sheets in the middle to have 2 even squares
3. Place 1 square of sheets onto the other to make diamond shape
4. Wrap a potato with aluminium foil and brush the foil with some oil, put onto a baking pan
5. Gently lift the diamond shape pastry sheet and place over the potato
6. Bake in the oven at 180oC for 10 minutes

Serving:
Take some fillings into the basket, spread some vegan yogurt on the fillings, add sweet chili sauce and lime for decoration, then enjoy..