“South African-Inspired Vegan Bobotie with Cauliflower Rice & Lemon Herb Quinoa”

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cauliflower rice
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup frozen mixed vegetables
• 3/4 cup vegan mayo
• 1/2 cup breadcrumbs
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• Salt and pepper, to taste

Instructions

1. Prepare quinoa according to package instructions and set aside. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in cauliflower rice and cook for 5 minutes or until slightly tender. In a food processor, combine chickpeas, mixed vegetables, vegan mayo, breadcrumbs, spices, salt, and pepper. Process until well combined. Layer the prepared quinoa, processed mixture, and cooked cauliflower rice in a serving dish or individual bowls.

Chef’s Insight

This recipe showcases the rich flavors of South Africa while offering a vegan twist on traditional Bobotie. The combination of spices, textures, and aromas creates a memorable dining experience.

Notes

This recipe is perfect for those seeking a delicious and satisfying vegan meal with a touch of international flair.