Traditional Spicy Bobotie Without Meat

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 Meat

Recipe by Catherine StevensonCourse: main meal, dinner, lunchCuisine: Cape MalayDifficulty: Medium
Servings

6

servings
Prep time

25

minutes
Cooking time

45

minutes

Traditional spicy bobotie is given a vegan twist in this traditional South African classic dish.

Ingredients

  • 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

  • Topping
  • 6 bay leaves

  • 1/2 cup chickpea flour

  • 2 cups unsweetened soy milk (almond milk would work too)

  • 1/8tsp black salt/kala namak

  • 1/2tsp turmeric

  • dash of worcestershire sauce

  • 4 Tbs nutritional yeast

  • Slivered/nibbed almonds, optional

Directions

  • 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.
  • 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.

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