“Scrumptious South African Vegetable Bobotie with Coconut Rice and Aromatic Mango Salsa”

Allergens

None

Ingredients

• 1 cup TVP (textured vegetable protein)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, grated
• 1 cup green beans, finely chopped
• 1/4 cup raisins
• 1 tbsp. olive oil
• 2 cups tomato sauce
• 1 tbsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• Salt and pepper to taste
• Fresh parsley, for garnish Coconut Rice:
• 1 cup basmati rice
• 1 can coconut milk (400 ml)
• 2 cups water
• 1/2 tsp. salt Aromatic Mango Salsa:
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 small cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
2. Stir in carrots, green beans, raisins, curry powder, cumin, paprika, salt, and pepper. Cook for 5 minutes or until vegetables are slightly softened.
3. Add TVP and mix well. Cook for an additional 5 minutes, then stir in tomato sauce. Bring to a simmer and let cook for 10 12 minutes.
4. Meanwhile, prepare coconut rice. In a separate pan, bring rice, coconut milk, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and let sit covered for another 5 minutes.
5. For the mango salsa, combine all ingredients in a bowl and mix well. Adjust seasonings as needed.
6. To serve, spoon vegetable mixture into an oven safe dish and bake at 350°F (175°C) for 20 minutes or until heated through. Garnish with fresh parsley and serve alongside coconut rice and mango salsa.

Chef’s Insight

The blend of spices in this dish brings out the true essence of South African cuisine, while the use of TVP ensures it remains vegan and delicious.

Notes

This recipe can be easily doubled to serve more guests.