A spicy and creamy curried mince mixture, dotted with sweet raisins, and topped with a savoury custard – traditional South African fare, made meatless.
Traditional Spicy Bobotie Without MeatCourse: main meal, dinner, lunchCuisine: Cape MalayDifficulty: Medium
Traditional spicy bobotie is given a vegan twist in this traditional South African classic dish.
2,5 cups dry soya mince (TVP)
1 beef flavoured stock cube
3-4 cups boiling water for rehydrating mince
2 small onions, finely diced
2 slices bread, for breadcrumbs
A few Tbs plant-based milk for soaking breadcrumbs
5 Tbs curry powder
1 large carrot, grated
4 Tbs chutney
2 Tbs lemon juice
50g sultanas or raisins
6 bay leaves
1/2 cup chickpea flour
2 cups unsweetened soy milk (almond milk would work too)
1/8tsp black salt/kala namak
dash of worcestershire sauce
4 Tbs nutritional yeast
Slivered/nibbed almonds, optional
- Preheat oven to 180C.
Grease an ovenproof dish.
- Place dry soya mince granules in a heatproof bowl and cover with stock made with stock cube and around 3-4 cups boiling water.
Stir and set aside to rehydrate.
- Dice onion and add it to a large pot with a splash of water or oil and sauté over medium heat.
- Add grated carrot and curry powder and continue sautéing for a few more minutes until everything is soft and the curry is fragrant.
- Using a food processor, pulse the bread slices a few times until you get fine crumbs.
- Add a few tablespoons of plant-based milk (I used unsweetened soya milk) to the crumbs, stir, and set aside to soften.
- In the large pot, to the onion and carrot mix, add the rehydrated mince, the soaked crumbs, chutney, lemon juice, raisins/sultanas, and a good pinch of both salt and pepper. Stir well.
- Spoon mince mixture into your greased ovenproof dish and smooth over the top. Set aside while you make the topping.
- Add all the topping ingredients, except the bay leaves, together in a small bowl and whisk well to get rid of any lumps.
- Pour the topping over the mince mix as you poke with a fork to allow the topping to seep through. Top with bay leaves and slivered/nibbed almonds if desired.
- Bake at 180C for about 45 minutes until the topping is set and browned.
- Serve with yellow rice, chutney, toasted coconut, fresh coriander, and banana slices.