Spicy Peanut & Roasted Vegetable Bunny Chow – Vegan South African Snack

Allergens

Nuts (Peanuts)

Ingredients

• 2 large bread loaves
• 1 cup roasted peanuts
• 1/4 cup coconut oil
• 2 cups mixed vegetables (e.g., carrots, zucchini, bell peppers)
• 1 tbsp vegetable broth
• 1 tbsp curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C). Slice the bread loaves horizontally, creating a hollow space inside each half.
2. In a blender, combine roasted peanuts, coconut oil, curry powder, and a pinch of salt. Blend until smooth to create the spicy peanut sauce.
3. Chop the mixed vegetables into bite sized pieces and toss them in vegetable broth to prevent sticking during roasting. Spread the vegetables on a baking sheet and season with salt and pepper. Roast for 25 minutes, or until tender.
4. Once the vegetables are roasted, stir in the spicy peanut sauce until evenly coated.
5. Fill each hollowed out bread half with the spicy peanut and roasted vegetable mixture. Cover the filled halves with their top counterparts.
6. Bake for 10 minutes at 375°F (190°C) to warm through, then remove from the oven. Let cool slightly before slicing.
7. Garnish with fresh cilantro and enjoy your delicious vegan bunny chow!

Chef’s Insight

This vegan bunny chow is not only delicious but also versatile, as it can be enjoyed hot or cold.

Notes

This vegan bunny chow is perfect for a picnic, potluck, or as a fun twist on traditional South African cuisine.