Vegan Bobotie

A fragrant, comforting lentil bobotie - my vegan version of the classic South African dish.

This is probably one of the dishes I missed most at the beginning of going vegan. I am very thankful that I found a way to make a vegan friendly recipe which is just as comforting and full of flavour.

WHAT IS BOBOTIE?

Perhaps I am wrong, but I believe Bobotie is considered South Africa's national dish and is a classic dish that has its roots in Cape Malay cuisine.

Traditionally made with curried spiced ground beef and a savoury egg custard topping it is served with a turmeric rice and a dollop of fruity chutney.

MAKE IT VEGAN FRIENDLY

The beef mince is replaced with Puy or brown lentils. Lentils are a great substitute as they are nutritious, a good source of plant protein, they are also affordable and filling.

The traditional egg custard is replaced with a plant-based yoghurt and works wonderful.

THIS DISH IS

Fragrant

Savoury

Sweet

Comforting

and just so delicious!

HOW TO MAKE BOBOTIE

First the base of the bobotie is cooked on the stove top until the lentils are almost tender.

Next, spoon the vegan "egg custard" on top and baked in the oven for another 20 minutes.

SERVE WITH

Turmeric rice, also known as yellow rice and raisins.

Mango and peach chutney. If you live in South Africa it will most likely be Mrs Balls Chutney.

Some people serve it with banana slices or desiccated coconut or flaked almonds.

The savoury bobotie together with the fragrant turmeric rice and bursts of sweetness from the raisins and chutney is absolutely divine.

LENTILS

I use Puy lentils as they keep their shape. Brown lentils or green lentils will work too. I would not recommend using red lentils as they breakdown too much and will go mushy. Depending on the lentils you use, you might have to adjust the liquid amount as some lentils might absorb more water.

I used dried lentils and cooked them from scratch. I have not made with this cooked, canned lentils yet. If you do so, I recommend only adding enough water to make it saucy.

Make sure to rise the lentils thoroughly before cooking.

WHITE BREAD

Traditionally a few white bread slices, pre-soaked in milk, are added to the sauce to bind and thicken it. I used a slice of crustless white bread in this recipe, but you can omit if you like.

WHITE BEANS

I love adding cooked white beans to add extra protein to the meal.

As they cook they also become softer and help thicken the sauce. It is optional, but recommended.

ADDITIONAL ADD-INS

Add some heat by adding chilli flakes or cayenne pepper.

Replace the raisins with dried apricots or dried peaches.

OTHER LENTIL DISHES TO TRY

sweet potato lentil dahl

aubergine, lentil & mushroom ragu

Marek's smoky lentil soup

YOU MIGHT ALSO LIKE

vegan Palestinian stew (Sumagiyya)

easy butterbean curry

VEGAN LENTIL BOBOTIE

A fragrant, comforting lentil bobotie - my vegan version of the classic South African dish.

Serves: 4 - 6

Time: 1 hour

INGREDIENTS

FOR THE BOBOTIE

• 350g dried Puy or brown lentils, rinsed thoroughly

• 1 white onion, diced

• 1 tbsp vegetable or olive oil for frying

• 1 - 2 cloves garlic

• 1 heaped tbsp curry powder

• 1 tsp ground ginger

• 1/2 tsp ground turmeric

• a generous pinch of cinnamon

• 1 tbsp tomato paste

• 150g cooked white beans (such an Cannellini beans)

• 500ml water or vegetable stock

• 1 slice white bread, crusts removed

• 2 tbsp mango or peach chutney, plus more to serve

• 2 - 3 tbsp sultanas or raisins

• sea salt and black pepper to taste

FOR THE "CUSTARD"

• 120g unsweetened, plain non-dairy yoghurt (I used a Greek style oat yoghurt)

• 2 - 3 tbsp almond milk (add only to adjust thickness of the yoghurt)

• 1 tsp garlic granules

• sea salt and black pepper to season

• 2 bay leaves.

FOR THE RICE

• 1 cup basmati rice, thoroughly rinsed

• 1/2 tsp ground turmeric

• 1/4 - 1/2 tsp sea salt

• 2 tbsp sultanas or raisins.

INSTRUCTIONS

FOR THE BOBOTIE

1. To make the bobotie fry the onions in the oil on low for about 8 - 10 minutes or until they are soft and starting to colour.

2. Add the garlic and fry for another minute.

3. Next, add the dried spices and the tomato paste and cook for another minute or so on low. Stir constantly to avoid burning the spices.

4. Add the rinsed lentils, sultanas and water/stock. Season with salt and pepper and give a good stir. Bring to boil.

5. Reduce the heat to a simmer and cook for about 15 minutes.

6. Preheat the oven to 200C or 180C fan.

7. In the meantime soak the white bread in some water or almond milk to soften for a few minutes.

8. Once soft, squeeze out the access liquid and mush the bread fine using your fingers.

9. After 15 minutes add the bread, white beans and chutney to the sauce and give a good mix.

10. Cook for another 5 minutes.

11. In the meantime mix the non-dairy yoghurt, almond milk, garlic granules and seasoning. If the mixture is too thick add a bit more almond milk.

12. Transfer the mixture into an oven-proof dish and spread out evenly.

13. Pour or spoon over the yoghurt mixture and top with the bay leaves.

14. Place in the preheated oven and bake for a further 20 - 25 minutes.

FOR THE RICE

1. Add the rinsed rice and 2 cups of water to a pot.

2. Add the turmeric and salt and cook on low for about 10 - 12 minutes with the lid ajar. OR cook as per cooking instructions on the packaging.

3. Add the sultanas.

TO SERVE

Serve the bobotie with rice and a dollop more of the chutney.

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and please give it a rating.

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