Bobotie stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients olive oil to fry 1 1/2 cups cooked brown lentils 1 cup cooked butternut squash 1 small onion diced 1 tsp ground turmeric 1/3 tsp ground ginger 1-2 crushed garlic cloves 1 tsp yellow mustard seeds 1 tbsp apple cider vinegar 1 tbsp smooth apricot jam salt and pepper to taste 1/2 cups coconut cream 4 large sweet potatoes, steamed until soft “egg” -like topping 1/2 cup coconut milk or regular plant milk 1/4 cup cornstarch dash of turmeric if you like dry Laurier leaves to serve onion seeds for crunch and flavor Method Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. Bake for 15-20 minutes until nice and golden. Serve with a salad and enjoy!! Photo Gallery I hope you love these delicious and filling bobotie sweet potatoes! M*
Bobotie sausage rolls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained) 1 small red onion diced 1 cup cooked or frozen butternut or any other firm, not stringy pumpkin 1/4 cup chopped dried apricots1 tbsp apple cider vinegar 1 heaped tbsp good quality or homemade apricot jam or chutney 2 cups vegetable stock 1 1/4 tsp Ras el Hanout curry spice 1/2 tsp turmeric 1/2 tsp mustard seeds1/3 tsp onion seeds 1-2 garlic cloves or 1/2 tsp garlic flakes 1 tbsp tomato puree salt and pepper to taste Olive oil for frying1 tbsp cornstarch mixed with water to thicken the mixture Method 1. Preheat the oven to 175 degrees Celsius. Add some olive oil to a hot pan, slice the red onion, and fry in the oil, until translucent, add the garlic, curry spices and mustard seeds. 4. Then add in the lentils and pumpkin, and cook until soft, halfway through add the apple cider vinegar, apricot jam, and tomato puree.5. Lastly, add the cornstarch paste and add the dried apricots and vegetable stock, let it simmer, until it starts to thicken. Let it cool.6. Once the bobotie filling has cooled roll out the sheet of puff pasty. On the long edge of the pastry, 1cm in add a thick layer of the bobotie filling like a long sausage, make sure there is enough pastry to fold over to make a sausage.7. Fold over and then slice into mini rolls, brush with melted vegan butter, and sprinkle with sesame seeds.8. Bake for 15-18 minutes until brown. Serve with chutney and enjoy! Photo Gallery Hope you love this recipe, it’s really so delicious! M*
Lentil bobotie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained)1 small red onion diced1/4 cup chopped red or yellow pepper1 cup cooked or frozen butternut or any other soft pumpkin1/4 cup chopped dried apricots1 tbsp apple cider vinegar1 heaped tbsp good quality or homemade apricot jam or chutney2 cups vegetable stock1 1/4 tsp Ras el Hanout curry spice1/2 tsp turmeric1/2 tsp mustard seeds1-2 garlic cloves or 1/2 tsp garlic flakes1 tbsp tomato pureesalt and pepper to tasteOlive oil for frying “Egg” topping 2 tbsp cornstarch1 coconut cream1/3 cup plant milk2-3 bay leaves1/3 tsp turmeric powder1/4 tsp salt1/4 cup pine nutsChili flakes (optional) Method Preheat the oven to 175 degrees Celsius. Slice the red onion and red pepper, and fry in the olive oil, add the garlic, curry spices and the mustard seeds. Fry until fragrant and then add the lentils and pumpkin, and cook until soft; halfway through add the apple cider vinegar, apricot jam, and tomato puree. Lastly, add the dried apricots and vegetable stock, let it simmer, and then scoop into an ovenproof dish. Mix the “egg” topping and pour onto the bobotie, sprinkle over the pine nuts, and top with bay leaves. Bake for 15 to 20 minutes until golden brown. Serve with fluffy rice, sliced banana, chutney, and shredded coconut. Photo Gallery Hope you love this recipe SA recipe with a plant-based twist! it’s a favourite in our house. M*
