South African Slow-Cooked
Bobotie
In our busy vegan household (work, kids, school, homework, shopping, baseball practice, etc.) we have been trying to find all the healthy shortcuts we can while changing up the menu a bit. And using the ole crock-pot is a wonderful solution! By selecting three or four recipes and spending the weekend prepping and/or cooking, we have been able to save time, money and enjoy Amazing new flavors!
How easy is it to pull your prepped items out of the fridge in the morning while you are feeding the kids before school, pop them in the crock-pot and come home at the end of the day to dinner being ready? Not to mention wonderful leftovers for your lunches.....
So we have been working our way through "Fresh from the Vegetarian Slow Cooker" by Robin Robertson (link below), which is where we found this wonderful recipe!
2 Tbsp olive oil
1 large yellow onion, chopped
1 Tbsp curry powder
1 pound vegetarian burger crumbles (we love Tofurkey best)
4 cups diced fresh bread cubes (chibata bread works wonderfully)
8 dried apricots, soaked for 10 minutes in hot water, drained & chopped
Salt and Pepper to taste (I used 1 tsp salt & pepper is an allergy)
1 1/2 cups vegetable stock
1/3 cup apricot jam
1/3 cup almond butter
1 Tbsp fresh lemon juice
1/4 cup sliced almonds, toasted for garnish at serving
Soak your dried apricots in hot water for ten minutes, drain and chop.
Heat oil in large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Add the curry powder, stirring to coat.
Transfer the onion mixture to a 3 1/2 to 4-quart slow cooker.
Add the burger crumbles, bread cubes, and apricots, season with salt and pepper, and stir to combine.
Are we making a fancy pb&j here? :)
In a blender or food processor, combine the stock, jam, almond butter, and lemon juice and process well. Pour the mixture into the slow cooker, stirring to combine. Cover and cook on Low for 4 to 6 hours. Sprinkle with the almonds and serve.
This comes out so sweet and savory you will not believe you are eating a vegetarian meal! I have to be honest and admit that it reminds me of my pot roast days. This dish is such a HUGE hit that we have decided it will be a regular in our menu rotation.
So far, we have made it twice. I doubled the recipe on the second round because we gobbled it up the first time and we definitely wanted leftovers for lunch. It was a hit with our vegans, non-vegans, kids and even Veganman's mother.
More recipes from this wonderful cookbook to come!
You can find the book by following the link here.
Happy Healthy Eating!
Light and Love,
Mell
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