For the dough:
To make the dough, mix the flours together and add the water along with 25g of vegan spread. Knead to form a dough and set aside to rest.
For the filling:
If using dehydrated soya mince, rehydrate.
Heat a saucepan, add the oil, and when hot, add the diced onion. Cook until the onion is soft and translucent. Add the garlic and grated carrot and cook for 2 minutes.
Add 1 tsp turmeric, cumin and ground coriander and cook for a further 1 minute.
Add the soya mince and chopped fresh coriander and mix thoroughly.
For the sauce:
Blend the soya yoghurt with the mango chutney.
For the vegetables:
Spray the broccoli and cauliflower florets with oil and mix with 1 tsp turmeric. Roast in the oven on 180C until golden and cooked through.
For the katlama:
Roll the dough out in a large circle about 12 inches across (think pizza base).
Place the filling into the middle of the dough. Gather the sides up and form them in the middle so you can press them all together to form a ball with the filling in the middle.
Put the filled ball onto a lined baking sheet and press down to start stretching it back out into a flat disc about 1.5 cm thick.
Bake in the oven on 180C until the dough has crisped up and coloured.
Serve with the rice, roast vegetables and dressing.

100 g strong white flour
125 g wholemeal flour
100 ml water
50 g low fat vegan spread
200 g frozen soya mince (60 g if rehydrating from dry)
Spray oil
1 red onion, diced
1 clove garlic, pureed
1 carrot, peeled and grated
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp chopped fresh coriander
250 g soya yoghurt (plain and fortified)
50 g mango chutney
250 g cauliflower florets
250 g broccoli florets
100 g brown basmati rice (dry weight), cooked, to serve