Delectable Vegan South African Bunny Chow

Allergens

Wheat (in bread), Coconut

Ingredients

• 1. 6 large, fresh, day
• old white bread loaves (preferably unsliced) 2. 2 tbsp coconut oil 3. 1 medium onion, finely chopped 4. 2 garlic cloves, minced 5. 2 tsp ginger, grated 6. 1 can (400g) chickpeas, drained and rinsed 7. 1 large tomato, diced 8. 1 cup cauliflower florets 9. 1 cup carrot, chopped into small cubes 10. 1 cup green beans, cut into 1
• inch lengths 11. 2 tbsp curry powder 12. 1 tsp turmeric 13. 1 tsp ground coriander 14. 1/2 tsp cumin seeds, toasted and ground 15. Salt and pepper, to taste 16. Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut a 2 inch deep hole in the top of each bread loaf, reserving the removed bread.
3. In a pan, heat coconut oil over medium heat and sauté onion until translucent.
4. Add garlic and ginger, cook for another minute.
5. Stir in chickpeas, tomato, cauliflower, carrot, and green beans. Cook for 3 minutes.
6. Mix in curry powder, turmeric, ground coriander, cumin, salt, and pepper. Adjust seasoning as needed.
7. Simmer the vegetable mixture until the vegetables are tender but still firm.
8. Stuff each bread loaf with the cooked vegetable mixture, then replace the top piece of bread.
9. Place filled bread loaves on a baking sheet and bake for 15 minutes or until heated through and golden brown.
10. Let cool slightly, then slice in half to reveal the delicious interior. Garnish with cilantro leaves and serve warm.

Chef’s Insight

Traditional Bunny Chow is made with meat, but this vegan version brings the same flavorful experience.

Notes

Ensure all vegetables are thoroughly cooked for the best texture and flavor.