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From the 1,000th Hill No.25 Vegan Bobotie


Bobotie, sweet and curried mince covered in an egg custard, and baked, is a traditional South African dish.

I am vegan, so was fascinated as to how to adapt the recipe to my way of cooking, so, nothing ventured, nothing gained.

Here is the basic recipe I worked from.

Our South African Family Bobotie recipe from Suki Woods

Miriam, I use pork mince.

( Other members of the family use beef, or soy, mince. )

500g pork mince

2 slices white bread soaked in milk & then squeezed out (put the milk one side)

1/2 cup raisins
1 small chopped onion

1/4 cup apricot jam/chutney (prefer jam)

1 tsp curry powder (your taste for strength)

1 tsp turmeric

1 egg

Salt to taste

Mix all together put it into a baking dish push a few lemon leaves into the meat & bake for 45mins

Mix another egg with the milk left over + 1/2 tsp turmeric (add more milk to make a nice custard on top of the meat)

Add this to the meat & bake for another 15mins until nicely set removing the lemon leaves


Vegan Bobotie


200g Dried, flavoured Soya mince.

I tin coconut milk

2 slices white bread

150g raisins

1 finely chopped onion

100g peach chutney

1 tsp curry powder (your taste for strength)

1 tsp turmeric

8 hours before cooking – soak the mince and the raisins in 500ml water.


Preparation ..

Soak the bread in coconut milk, squeeze out and keep the milk to one side.


Mash the soaked bread into mince sized pieces.

Gently fry the onion and curry powder in oil, then add the mince mixture, soaked bread, chutney and turmeric and gently heat until thickened.


Mix 100g white flour with the milk left over + 1/2 tsp turmeric and 1tsp brown sugar.

Stir with a whisk until really thick.


Put the mince into an oven proof dish.

Spoon out the custard, spread over the mince & grill in a closed oven for 2 mins.

Switch off the grill and leave a few minutes for bobotie to reheat.


Serve with mint flavoured petit pois, or vegetables or salad of your choice.


Love, as always,



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