A Malay classic
This vegetarian twist on South Africa’s national dish swaps traditional ground meat for textured vegetable protein (TVP), while maintaining the dish’s signature sweet-and-savoury flavour profile. The TVP absorbs the aromatic curry spices, dried fruit, and traditional egg custard topping, creating a protein-rich main course that honors bobotie’s Cape Malay roots while catering to plant-based diets. Served with yellow rice and chutney, this meat-free version delivers the same comforting warmth as its traditional counterpart.
Vegetarian babotie
Author: Cee Gee
Nutrition Information
- Serves: 5
- 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 type: Vegetarian
Cuisine: South African
Prep time:
Cook time:
Total time:

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
- Set the oven to 180 degrees Celsius
- 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)
- Add the bread to the milk and allow to soak for 15 minutes. Once soaked, drain and reserve the remaining milk
- Bring the oil to medium heat in a skillet
- Add the onions and fry until they become translucent
- Add the garlic and gently fry for a minute
- Now add the curry and chilli powders. Stir for two to three minutes
- Spoon in the apricot jam, Worcester sauce and balsamic vinegar
- Stir well until everything is combined
- Add the reconstituted mince. Stir for two minutes
- Now add the bread and one egg
- Mix until well combined. Remove from the heat
- Grease a shallow baking dish
- Mix the turmeric with reserved milk. Add the remaining eggs and mix
- Spoon the mince mixture into the baking dish
- Pour the egg /milk mixture over this
- Place the bay leaves on top and push them down, so they are submerged
- Put the baking tray into the oven
- Cook for about 30 minutes or until the egg custard has set and is nicely browned
- Serve with Chutney
Notes
This recipe yields 5 to 6 servings
Keywords: Babotie
Keywords: Babotie