Curried Coconut Beggars’ Purses

5.0 (1 reviews)

2 Tbsp. sesame oil
4 garlic cloves, finely minced
2 Tbsp. finely chopped fresh ginger
4 scallions, finely chopped
1/2 cup finely diced carrots
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1 bay leaf
1 lb. seitan, cut into small strips
1 cup white wine
1 14-oz. can coconut milk
1/2 cup chopped cilantro
4 fresh basil leaves, finely chopped
1 tsp. sea salt
Pinch cayenne
1 tsp. curry powder
1/2 cup finely chopped fresh chives
8 sheets phyllo dough, thawed if frozen
Extra virgin olive oil, for brushing

• Preheat the oven to 350°F.
• In a large sauté pan over medium heat, heat the sesame oil. Cook the garlic, ginger, scallions, carrots, peppers, and bay leaf over medium heat for 5 minutes. Add the seitan strips, white wine, and coconut milk to the mixture and cook for 5 to 6 more minutes.
• Add the cilantro, basil, salt, cayenne, curry powder, and chives and continue cooking, stirring occasionally, for 20 minutes. Remove the bay leaf and set aside to cool.
• Take 1 sheet of phyllo dough and fold it in half lengthwise. Brush with a bit of olive oil. Place 1/2 cup of the filling in the center of the phyllo sheet. Twist the dough so that it gathers to make a bundle, or “purse.” Repeat with the remaining dough, oil, and filling to make 6 to 8 purses.

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

For more great recipes from the Candle Café, click here.

Makes 3 Servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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