RECIPE: Vegan soya trinchado bunny chows

Portugal meets SA in these meat-free bunny chows, which are comfort food at its best

01 November 2018 - 10:11
By Daniel Jardim
Vegan soya trinchado bunny chows.
Image: Toby Murphy Vegan soya trinchado bunny chows.

Serves: 4


100g (2 cups) dark soya chunks or soya mince flakes

Boiling water

60ml (4 tbsp) olive oil

1 onion, finely chopped

1 bay leaf

2 whole allspice

2 whole cloves

4 whole peppercorns

1 dried red chilli, seeded

60ml (4 tbsp) chopped fresh parsley

60ml (4 tbsp) chopped fresh coriander

2 garlic cloves, chopped

5ml (1 tsp) paprika

5ml (1 tsp) ground cumin

1 organic stock cube

2 large ripe tomatoes, blended to a purée

500ml (2 cups) water

250ml (1 cup) sliced green beans

Salt and pepper, to taste

1 loaf white bread, cut into 4 pieces


  1. Place soya chunks or mince in bowl and cover with boiling water. Soak until cooled to room temperature. Drain well, squeeze out excess moisture and set aside.
  2. Heat oil in a large pan on medium heat and fry onion, bay leaf, allspice, cloves, peppercorns and chilli for 8-10 minutes.
  3. Add half the parsley and half the coriander along with the garlic, paprika and cumin. Stir for 30 seconds to heat through.
  4. Crumble the stock cube into the mixture and add the hydrated soya chunks. Stir-fry for 30 seconds to coat chunks with spices.
  5. Add the puréed tomatoes and heat through.
  6. Add the water and bring to the boil.
  7. Add beans, cover partially with a lid and simmer for 20-30 minutes until thick and glossy. Season.
  8. Hollow out bread slices and reserve centre.
  9. Fill each bunny chow with filling and top with the bread removed from the middle. Serve immediately. 

• Recipe adapted from 'Retreat: The Joy of Conscious Eating' by Daniel Jardim (Jacana).