DR ROBERTS’S VEGETARIAN BOBOTIE RECIPES by Kathia Roberts


SERVES 8–10


2 Tbsp olive oil
2 red onions, peeled and chopped
1 clove garlic, peeled and crushed
1 Tbsp chopped fresh origanum
400 g soya mince
1⁄2 tsp ground cardamom
1⁄2 tsp ground paprika
1 tsp curry powder
pinch of sea salt
pinch of cayenne pepper
1 Tbsp raw brown sugar
1 Tbsp chutney or apricot jam
1 Tbsp cranberry vinegar
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 cup halved cashew nuts
1⁄2 cup sultanas
1⁄2 cup raisins
2 plums, peeled and chopped
2 apricots, peeled and chopped
1 cup milk
2 eggs
1 slice wholewheat/spelt bread
7 whole bay leaves


1. Heat the olive oil in a large frying pan and sauté the onions, garlic and origanum.
2. Add the soya mince and sauté until lightly browned.
3. Combine the spices, sugar, chutney or jam, vinegar, lemon juice and Worcestershire sauce and add to the mince.
4. Add the nuts and fruit and stir until well mixed.
5. Preheat the oven to 180 °C and grease a large ovenproof dish.
6. Whisk the milk and eggs in a bowl and soak the bread in the mixture. Mash and drain the bread, saving the liquid for later. Add the bread to the mince and stir to combine.
7. Tip the mince mixture into the prepared dish and spread out evenly. Pour over half of the remaining egg and milk mixture and scatter over the bay leaves.
8. Cover with foil and bake for 30 minutes, then remove from the oven and pour over the remaining egg and milk mixture.
9. Bake uncovered for a further 10 minutes until brown.
10. Serve on a bed of turmeric yellow rice with coconut flakes and chopped tomatoes on the side.