Vegetarian babotie
Author: 
Recipe type: Vegetarian
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
This classic from the Cape Malay style of cooking in South Africa is made vegetarian using texturised vegetable protein instead of beef or lamb mince. Not this detracts from the flavour in any way. It is simply yummy for vegetarians and meat-eaters alike. This dish becomes a family favourite in most homes that try it. Well worth making
Ingredients
  • Soya protein granules – 4 cups
  • White bread – two thick slices (preferably stale)
  • Milk – 375 ml
  • Onions – two medium ( chopped)
  • Oil - two tablespoons (vegetable)
  • Eggs- five large
  • Chilli powder – one tablespoon
  • Balsamic vinegar – one tablespoon
  • Madras curry powder – one tablespoon
  • Apricot jam – three tablespoons
  • Garlic – three cloves (finely minced)
  • Bay leaves – five
  • Turmeric – ½ teaspoon
Instructions
  1. Set the oven to 180 degrees Celsius
  2. Reconstitute the Soya mince in the ratio of about 1 to 1 one of warm water ( See pack for instructions to get the best result)
  3. Add the bread to the milk and allow to soak for 15 minutes. Once soaked, drain and reserve the remaining milk
  4. Bring the oil to medium heat in a skillet
  5. Add the onions and fry until they become translucent
  6. Add the garlic and gently fry for a minute
  7. Now add the curry and chilli powders. Stir for two to three minutes
  8. Spoon in the apricot jam, Worcester sauce and balsamic vinegar
  9. Stir well until everything is combined
  10. Add the reconstituted mince. Stir for two minutes
  11. Now add the bread and one egg
  12. Mix until well combined. Remove from the heat
  13. Grease a shallow baking dish
  14. Mix the turmeric with reserved milk. Add the remaining eggs and mix
  15. Spoon the mince mixture into the baking dish
  16. Pour the egg /milk mixture over this
  17. Place the bay leaves on top and push them down, so they are submerged
  18. Put the baking tray into the oven
  19. Cook for about 30 minutes or until the egg custard has set and is nicely browned
  20. Serve with Chutney
Notes
This recipe yields 5 to 6 servings

Keywords: Babotie
Nutrition Information
Serving size: 300 g Calories: 401 Fat: 8 g Saturated fat: 3 g Unsaturated fat: 3 g Carbohydrates: 45 g Sugar: 10 g Sodium: 312 mg Fiber: 8 g Protein: 39 g Cholesterol: 186 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/dietary-preference/spicy-vegetarian-cooking-with-chillies/babotie/