(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
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..
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