Vegan Bobotie: A Hearty Lunch

Introduction
Today's recipe is a delightful Vegan Bobotie, a plant-based twist on the traditional South African dish. This version uses lentils and mushrooms to mimic the texture and heartiness of the original meat-based dish, while spices and fruits maintain its characteristic sweetness and spice.
Ingredients
- 2 cups brown lentils, cooked and drained
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, grated
- 1 cup mushrooms, finely chopped
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup raisins
- 2 tablespoons chutney (mango or apricot)
- 1 tablespoon Worcestershire sauce (vegan)
- 1/2 cup almond milk
- 2 slices of bread, soaked in almond milk
- Salt and pepper to taste
- 4 bay leaves
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, sauté onions and garlic until translucent.
- Add carrots and mushrooms, cooking until they begin to soften.
- Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cloves, cooking for another minute until fragrant.
- Mix in cooked lentils, raisins, chutney, and Worcestershire sauce. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Mash the soaked bread and mix it with the almond milk; pour this over the lentil mixture.
- Place bay leaves on top and bake for about 30 minutes, or until the top is golden brown.
Enjoy this comforting Vegan Bobotie with a side of yellow rice or a fresh salad. It's perfect for a filling lunch and is sure to be a hit with both vegans and non-vegans alike!
Nia
Nutritionfacts | Calories: 350 per serving, Fat: 5g, Carbohydrates: 60g, Protein: 18g |
---|---|
Preparation Time | 60 minutes |
Allergy Information | Contains nuts (almond milk), gluten (bread), possible traces of soy in vegan Worcestershire sauce |