vegan Bobotie
Our Lentil Bobotie will be kinder on your heart, cholesterol, overall health, easier on the planet – and without any animals suffering for your meal.
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Ingredients
- 1 x cup of lentils (you can use any kind of dried lentils, we used brown lentils - you could also use canned lentils)
- 2 x cups of water
- 1 x medium size sweet potato (grated)
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- ½ a medium size onion (finely chopped)
- 1 x large carrot (grated)
- 2 x slices of bread (you can use any soft or even old bread, we used brown)
- 1/2 x cup of water OR 1/2 x cup of plant milk (we used oat milk)
- 2 x tablespoon chutney (we used Mrs. Balls)
- 1 x juice from one large lemon
- 1 x tablespoons apricot jam (we used a homemade version; you can use store bought)
- A little olive oil for frying
Spices:
- 1 x tablespoon curry powder
- 1 x tablespoon turmeric
- 1 x tablespoon masala
- 1 x tablespoon ground coriander
- 1 x teaspoon paprika
For the topping:
- 1 x tablespoon flaxseed
- 1 x cup of plant-based milk (we used oat milk)
- 1/2 cup of white flour
- Bay leaves to taste
Instructions
- Preheat the oven to 190ºC.
- Grate and chop your veggies.
- Cook your lentils and sweet potato in the water together for 25 minutes, add the grated carrots halfway through.
- Now fry the onion and spices together.
- Crumble your bread slices into half a cup of water / milk and let it soak for about 5 minutes.
- Mix everything mentioned above together, adding the chutney, lemon juice, apricot jam.
- Place mixture in an ovenproof dish, smooth over the top.
- Now mix the topping ingredients together, except for the bay leaves. Pour over the lentil mixture and arrange the bay leaves on top.
- Bake for about 40-45 minutes, or until the topping is golden and set.
- Serve as is, or in a more traditional manner with yellow rice with raisins, and slices of banana, coconut, sambal, and chutney on the side.