| Prep: 30 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 6g | 1g | 62g |
| sugars | fibre | protein | salt |
| 20g | 14g | 13g | 0.8g |
Why I Love South African Vegan Gem Squash and Lentil Bobotie
While born and bred in the comforting culinary culture of the Midwest, my gastronomic journey has had me gallivanting around the globe, only to stumble upon a South African treasure – a gem of a recipe, if you will, the Vegan Gem Squash and Lentil Bobotie.
Discovering Flavours, Reinventing Comfort
Contrasting uniquely against Nebraska’s ubiquitously hearty stews and casseroles, this Bobotie recipe utilizes mouthwatering gem squash and lentils, creatively crossing over to plant-based superfoods. My roots in the heartland have ingrained in me the significance of fresh, wholesome ingredients, and I’ve found that these values synergize beautifully with this recipe.
A Nod to the Inspirational Chefs—I Present: Vegan Bobotie
Not without a nod of gratitude to my muse – Dorah Sitole, a trailblazing South African chef whose fusion of customary ingredients with modern health trends inspired the creation of this recipe. This dish echos the very essence of Bobotie but veers off the beaten path with its vegan approach, targeting the squash and lentils at the heart of this concoction.
Pair it Like a Pro
Pair this delightful Vegan Gem Squash and Lentil Bobotie with a crisp side salad or perhaps a tangy beetroot relish for that quintessential South African experience. It has similarities to the classic Shepherd’s Pie, so if you’re a fan of that dish, you’re very likely to enjoy this vegan version. Salivating yet? I hope I’ve given you a thousand reasons to whip up this bright and hearty dish and embark on a culinary adventure like no other.
What You’ll Need
- 4 medium gem squash
- 1 cup brown lentils
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon curry powder
- 2 red or green bell peppers, diced
- 1 large carrot, grated
- 1 green apple, diced
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 1/4 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon agave nectar or brown sugar
- Salt and pepper, to taste
- 1/2 cup bread crumbs
- 1/2 cup almond milk
- 1 tablespoon chia seeds
- 1/4 teaspoon turmeric
Method
Step One
Preheat your oven to 180°C and line a baking tray with parchment paper. Cut your gem squash in half and scoop out the seeds. Place the gem squash halves cut-side down on the baking tray and bake for 30-40 minutes, or until the flesh is easily pierced with a fork. Remove from the oven and allow to cool.
Step Two
While the squash is baking, cook the lentils according to package instructions, then drain and set aside.
Step Three
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Stir in the ginger and curry powder and cook for another minute.
Step Four
Add the bell peppers, grated carrot, apple, dried apricots, and raisins to the pan and continue to cook until the vegetables are tender. Stir in the cooked lentils, almond milk, vinegar, agave nectar/brown sugar, salt, and pepper. Cook for a further 5 minutes.
Step Five
Scoop the veggie and lentil mixture into the cooked gem squash halves. In a separate bowl, combine the breadcrumbs, almond milk, chia seeds, and turmeric until the mixture resembles a paste. Spread this evenly over the stuffed gem squash.
Step Six
Place the stuffed gem squash back in the oven and bake for another 10-15 minutes, or until the topping is golden brown. Allow to cool before serving and enjoy!
