Comments: Completely vegan food stall serving excellent pies to take away. The range changes but at the time of research consisted of Bountiful butternut curry (hunks of sweet roasted butternut with red lentils in a mild tomato & ‘creamy’ coconut curry, wrapped in shortcrust), Moorish Moroccan tagine pie (slow roasted peppers, chickpeas & fruit, cooked in tomato, chilli & roasted garlic harissa with Moroccan spices), Rendang curry pie (creamy coconut, fine beans, pepper & peanut Indonesian curry with lemongrass, tamarind & warming spices), Drunken mushroom pie (mushrooms, sautéed in garlic, with spinach & hazelnuts in a red onion & red wine gravy) and Swedey Todd pie (sundried tomatoes, lentils, roasted bell peppers, root vegetables & tomatoes with traditional Victorian herbs & spices).