Plant-Based Curried Mince Vetkoek
When it comes to proudly South African dishes, there’s one that stands out from the crowd. We’ve taken the humble vetkoek to the next level with this plant-based version.
For the dough
- 5 ½ cups cake flour plus more
- 2 teaspoons of salt
- 2-3 tablespoons sugar
- 1 packet yeast 2 1/4 teaspoon
- 2 cups lukewarm water
Soy mince filling
- 2 cups soy mince protein soaked in hot water for 20 minutes
- 2 tablespoons canola oil
- 1 red onion diced
- 11/2 teaspoon garlic flakes
- 2- teaspoon curry powder
- 2 -3 to tomato paste
- ½ teaspoon paprika
- 1 cup peas and corn
- ½ teaspoon pepper
- Salt to taste
- Grated cheddar cheese to serve
- Apricot chutney to serve
- In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix the dough until everything has come together.
- Covers loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Turn dough on a floured surface, flatten to knock out air bubbles and knead to make it firm, you may add flour as needed
- Roll out dough until 1 cm thick, cut into desired shapes or use a 3 cm or larger cookie cutter to cut the dough.
- In a large, sauce pan pour vegetable oil, until the vetkoek has risen about 5 centimetres high and place on medium heat until oil is 350 degrees
- Fry the vetkoek until golden and let the extra oil drip off on a kitchen towel.
For the filling
- In a medium-large skillet, add oil, onions, garlic, curry, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent burning. Add the tomato paste and continue cooking for about 3 minutes.
- Add minced soy protein, pepper, and salt to taste. Mix until ingredients have been thoroughly combined. Cook for about 15 minutes.
- Finally, throw in peas and corn, and cook. Remove from the heat and let it cool.
- Serve the vetkoek with the curried soy mince, grated cheese and chutney.