RECIPE: Vegan bobotie

A vegan spin on a South African classic

01 November 2018 - 10:02 By MARY-ANN SHEARER
Vegan bobotie.
Vegan bobotie.
Image: Toby Murphy

Serves: 4 - 6

Ingredients: 

1 large aubergine, finely grated

2 carrots, finely grated

4 celery sticks, chopped

8 brown mushrooms, chopped

1 leek, chopped

20ml (4 tsp) curry powder

10ml (2 tsp) turmeric

5-10ml (1-2 tsp) garlic and herb salt

5ml (1 tsp) dried marjoram

Juice of 1 lemon

10ml (2 tsp) stock powder

60ml (4 tbsp) mashed dates or raw honey

190ml (¾ cup) raisins (optional)

Topping:

100g cashew nuts

125ml water, or as needed

2.5ml (½ tsp) turmeric

5ml (1 tsp) herb salt

3 bay leaves or lemon leaves

Method: 

  1. Place all bobotie ingredients except dates or honey and raisins in a large pot and simmer until veggies are tender.
  2. Add the dates or honey and raisins if using.
  3. Place in a casserole dish.
  4. For the topping, blend the cashew nuts with the water, starting with half a cup and adding more if too thick. Add the turmeric and herb salt. Blend well and pour over the vegetable mixture.
  5. Insert the bay or lemon leaves halfway into the mixture and bake at 180ºC for 30-45 minutes or until set and golden.
  6. Serve with brown rice and extra raisins if desired.
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