• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add plant-based mince and cook until slightly browned, 3-4 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water, the plant-based butter and vegetable stock powder and cook until slightly thickened, 1-2 minutes. Season to taste.

• Arrange mini flourtortillas on a lined oven tray. Divide filling evenly between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula. TIP: If the foldovers don't fit in a single layer, spread across two oven trays!

• Brush or spray the foldovers with a drizzle of olive oil. • Bake until golden, 10-12 minutes. TIP: You can place a sheet of baking paper and a second oven tray on top of the foldovers if they unfold during cooking.

• Meanwhile, roughly chop coriander, tomato and cucumber. • In a medium bowl, combine coriander, tomato, cucumber. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste.

• Divide plant-based mince and veggie foldovers between plates. • Top with tomato, cucumber and coriander salsa. • Dollop over plant-based plant-based aioli to serve. Enjoy!