Recipe of the day: Spicy meatless bobotie

This bobotie recipe is the perfect wholesome meatless dish to serve during your intimate Sunday family brunch or lunch with your favourite side dishes.

If you would like to transform this bobotie into a meaty dish then you can substitute the soy mince with cooked beef mince to complete this authentic dish.

Spicy meatless bobotie

Ingredients

• 2,5 cups of dry soya mince
• 1 beef flavoured stock cube
• 3-4 cups of boiling water for rehydrating mince
• 2 small onions, finely diced
• 2 slices of bread, for breadcrumbs
• A few tablespoons of plant-based milk for soaking breadcrumbs
• 5 tablespoons of curry powder
• 1 large carrot, grated
• 4 tablespoons of chutney
• 2 tablespoons of lemon juice
• 50g of sultanas or raisins

For the topping

• 6 bay leaves
• 1/2 cup of chickpea flour
• 2 cups of unsweetened soy milk (almond milk would work too)
• 1/8 teaspoon of black salt/kala namak
• 1/2 teaspoon of turmeric
• Dash of worcestershire sauce
• 4 tablespoons of nutritional yeast
• Slivered/nibbed almonds, optional

ALSO TRY: Recipe of the day: Stuffed baby marrow

Instructions

1. Preheat oven to 180C.
2. Grease an ovenproof dish.
3. Place dry soya mince granules in a heatproof bowl and cover with stock made with stock cube and around 3-4 cups boiling water.
4. Stir and set aside to rehydrate.
5. Dice onion and add it to a large pot with a splash of water or oil and sauté over medium heat.
6. Add grated carrot and curry powder and continue sautéing for a few more minutes until everything is soft and the curry is fragrant.
7. Using a food processor, pulse the bread slices a few times until you get fine crumbs.
8. Add a few tablespoons of plant-based milk (I used unsweetened soya milk) to the crumbs, stir, and set aside to soften.
9. 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.
10. Spoon mince mixture into your greased ovenproof dish and smooth over the top. Set aside while you make the topping.

For the topping

1. Add all the topping ingredients, except the bay leaves, together in a small bowl and whisk well to get rid of any lumps.
2. 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.
3. Bake at 180C for about 45 minutes until the topping is set and browned.
4. Serve with yellow rice, chutney, toasted coconut, fresh coriander, and banana slices.

This recipe was found on sprightly.blog