Vegan Bobotie
Ingredients
- 1½ cup dry lentils
- 2 onions
- 3 carrots
- ¾ cup walnuts
- 2 cloves garlic
- 2 tsp cinnamon
- ¼-½ tsp ground cloves The upper range will give you a strong clove flavour, which I enjoy
- 1½ tsp allspice
- 2 tsp cumin
- ½ tsp cayenne
- ½ tsp turmeric
- 2 apples grated
- 3 tablespoons apricot jam
- ½ cup raisins
- 1 tbsp soy sauce
- 2 slices wholewheat bread soaked in almond milk
- 1 lemon juice and zest
For the topping
- 1 cup chickpea flour
- 1 tsp baking powder
- ½ tsp turmeric
- ¼ tsp salt
- 1 cup almond milk
- 2-3 Bay leaves optional, for decoration
Instructions
- Boil the lentils for 20-25 minutes until cooked
- Preheat the oven to 180°C / 360°F
- Finely chop the onion in a food processor.
- Saute the chopped onion until soft and translucent
- While the onions are cooking, process the walnuts and carrots to a breadcrumb texture
- Add the carrot mix to the pan with the onions. Saute for a few minutes.
- Add the spices and garlic.
- Process the cooked lentils. Don't let them get too fine.
- Add the lentils to the pot.
- Add the grated apple, apricot jam, raisins and soy sauce. Cook the mixture over low heat for a few minutes. Add lemon juice and adjust seasoning.
- Meanwhile, soak the bread in a little almond milk. Mash the bread with a fork and add to the mixture. Yes, this seems weird but it is important to the texture of the dish.
- Put your lentil mixture in a casserole dish. You want to create a fairly smooth surface and pack things fairly tightly, or the topping will sink into the gaps.
- Now, make the topping. Mix all the dry ingredients, and then slowly mix in the almond milk to form a smooth batter.
- Pour on top of the lentil mix in the casserole
- Decorate with bay leaves or cloves
- Bake for 20-30 minutes until the topping is puffed and golden.
Nutrition
Serving: 1portionCalories: 470kcalCarbohydrates: 51gProtein: 22gFat: 12.5g
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