I made these vegan naan breads quite a while back and have been cooking them up periodically ever since. At the time of writing, it is still difficult to get hold of vegan naan without making it yourself, so this Restaurant Style Vegan Naan bread is the perfect solution. These Stuffed Naan Breads use the exact same recipe, only with the addition of a vegan mince and spinach stuffing. They are also baked rather than fried in a pan, as they are in the original. These are a fantastic side to any curry dish you might be making. Put these in the middle of the table, even if you’re just ordering as takeaway, and they’ll be gone by the end of the meal.
You can use any vegan mince you like for this, whether it’s frozen in bags or one of the new fresh varieties. The choices available to us now are nothing short of incredible, compared to what they were only a couple of years ago. I used this one. I’ve used frozen spinach for this, simply because I had some in the freezer. If you prefer fresh, then use fresh, but you’ll want to use a whole bag in place of the frozen weight I’ve given in the recipe.
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For this recipe, you will need a batch of vegan restaurant style naan bread. Get the original naan bread recipe here.
Stuffed Naan Breads with Vegan Mince and Spinach
- 1 batch uncooked Restaurant Style Vegan Naan Bread.
For the Filling:
- 3 tbsp vegetable oil
- 1 pack 335g / 12 oz vegan mince
- 2 red onions diced
- 260 g / 9 oz mushrooms roughly chopped
- 3 cloves garlic chopped
- 3 heaped tsp mild curry powder
- 6 tbsp tomato puree
- 2 tbsp flour
- 50 ml / 2 fl oz water
- 260 g / 9 oz frozen spinach defrosted and drained
- Salt and pepper to taste
You Will Also Need:
- Additional flour for rolling
- A little oil for brushing
- A pinch of flaky sea salt to top
- A pinch of dried oregano to top
- Melted vegan butter for brushing at the end
- First make the naan bread batch as per the instructions in the linked recipe. Make it only as far as you have a proved ball of dough and stop before you shape or cook it.
- While the dough is proving you can make the filling. To do this, heat the 3 tbsp oil in a large frying pan or wok. Cook the vegan mince and the onions together in the pan for 6-8 minutes, until they have browned. Add the chopped mushrooms and cook, on a medium-high heat, for another 4-5 minutes, stirring often.
- Now put in the garlic and give it another 2 minutes to allow the flavour to be released. Add the curry powder, tomato puree and flour, stir thoroughly and cook for another 2 minutes, then add the water and the spinach. Mix through, season to taste, then turn off the heat and set aside to cool.
- Once your naan dough has finished proving (that is it has doubled in size), turn it out onto your work surface and knead it for five minutes to knock all of the air out of it. Lightly flour the surface and then roll the dough into a long sausage shape. Cut the dough into 10 equal portions.
- Now roll out one of the dough balls to about 10cm / 4in in diameter (roughly the size of a saucer). Place a good heaped tablespoon of the mixture (just slightly larger than a golf ball) into the middle of the rolled out dough. Bring the edges of the dough together and press between you fingers to seal. Tuck them into the bottom of the ball and placed on a lightly oiled baking tray, so that the folds are hidden underneath. Repeat this process with the rest of the dough balls. Depending on the size of your baking tray, you’ll probably want to cook them in 2 batches of 5. You must leave plenty of space between them to allow them to rise during the second proving and cooking.
- Now brush each dough ball with a little more oil and score 2 thin slits in the top of each ball with a sharp knife. Be careful not to cut all the way through the dough. Season the buns with the flaky sea salt and dried oregano, then cover each batch with a towel and leave in a warm place to prove for another 25 minutes.
- While they are proving, preheat the oven to gas 6/200C/400F.
- Once they are proved and have risen again, cook one batch at a time, in the middle of the oven, for 15-20 minutes, until they are fully risen and browned. Brush with vegan butter and serve immediately.