RECIPE: Vegan soya trinchado bunny chows
Portugal meets SA in these meat-free bunny chows, which are comfort food at its best
100g (2 cups) dark soya chunks or soya mince flakes
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
- 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.
- Heat oil in a large pan on medium heat and fry onion, bay leaf, allspice, cloves, peppercorns and chilli for 8-10 minutes.
- Add half the parsley and half the coriander along with the garlic, paprika and cumin. Stir for 30 seconds to heat through.
- Crumble the stock cube into the mixture and add the hydrated soya chunks. Stir-fry for 30 seconds to coat chunks with spices.
- Add the puréed tomatoes and heat through.
- Add the water and bring to the boil.
- Add beans, cover partially with a lid and simmer for 20-30 minutes until thick and glossy. Season.
- Hollow out bread slices and reserve centre.
- 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).