Vegan Lentil and Roasted Veg Bobotie
An easy Vegan Lentil and Roasted Veg Bobotie, a healthy classic comforting vegan meal with roast veggies, bobotie spices and lentils.
Vegan Lentil and Roasted Veg Bobotie An easy Vegan Lentil and Roasted Veg Bobotie, a healthy classic comforting vegan meal with roast veggies, bobotie spices and lentils. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 60min |
|
|
Ingredients
Bobotie Filling
- 700gr roasting vegetablesbutternut, sweet potato, zucchini
- 15ml olive oil
- 15ml curry powderor garam masala
- salt and pepperto season
- 1can lentils in brinedrained and rinsed
- handful baby spinach
- 15ml olive oil
- 1 onionfinely chopped
- 5cm fresh gingergrated
- 4cloves garlicfinely chopped
- 5ml cumin
- 5ml turmeric
- 5ml cardamom
- 5ml chili powder
Vegan Bobotie Topping
- 250ml chickpea flouralso known as chana flour
- 60ml fruit chutney
- 125ml water
- 1/2can coconut milk
- 1tablespoon tomato sauce
- 4 bay leaves
- 1/3cup sunflower seeds
Instructions
- Place the roasting veggies in a baking tray and drizzle with olive oil, curry powder and seasoning.
- Roast the veggies in a preheated oven -at 190 degrees Celsius for about 40 minutes, or until soft.
- Add the lentils and fresh spinach and mix through the veggies.
- Next, heat the olive oil in a small saucepan and saute the onion and garlic until soft. Add the ginger and spices and cook until fragrant.
- Mix the sauteed onions with the veggies and lentils, combining it all in an oven safe casserole dish.
- For the bobotie topping, simply mix all the ingredients until combined and pour over the veg/lentil mix. Add the bay leaves and scatter over the sunflower seeds.
- Bake in the oven, still at 190 degrees C, for 20 – 25 minutes, until the topping is golden and set. Enjoy!