Friendly Vetkoek and Mince 

A delicious animal-friendly version of this classic recipe 

6 serves
60 minutes

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    For the vetkoek:

    • 2 x cups all-purpose flour (or 310 gram) 
    • 140 ml lukewarm water 
    • 1 x teaspoon sugar 
    • 1 x tablespoon oil 
    • 1 x packet of yeast (10 gram)

    For the filling:

    • 1 x pack of soya mince (we used the Fry’s Meat Free Veggie Mince of 380 gram) 
    • 1/2 an onion (chopped) 
    • ½ a large green pepper (chopped) 
    • 1 x medium carrot (chopped) 
    • ½ a cup of frozen peas 
    • 1 x large tomato (chopped) 
    • 2 x cloves garlic (finely chopped) 
    • 1 x small bunch of coriander to taste (finely chopped) 
    •  1 x small chili (finely chopped) 
    • 1 x teaspoon masala 
    • 1 x teaspoon cumin 
    • 2 x teaspoon curry powder (unless you prefer it milder, then use 1 x teaspoon) 
    • ¼ teaspoon salt


    • First you make the vetkoek. Pour your water, yeast and sugar into a small bowl mixing bowl.     
    • Mix well and then let it rest for 10 minutes, or until it starts to become foamy and makes small bubbles.       
    • Now pour your yeast mixture and oil with the flour, and mix again.  
    • Let it rest for 10 minutes. Then knead until smooth.    

      Tip: If the dough is too dry add in a bit more water and if it’s too wet add in a bit more flour.
    •  Knead the dough until it’s smooth and form one big ball.      
    • Place in a lightly oiled bowl, cover and let rise for 40 minutes. You can also cover it with another tea towel and place in a warm corner of the house.          
    • While this happens, we make the filling.
    •  In a large saucepan on med - high heat, fry half the onions until glassy.  
    •  Add green pepper, carrots and fry for about 2 minutes.      
    •  Add garlic and chili, stir through, and then add your mince. Fry until brown.      
    • Remove from the pan and keep on one side while you do the following: Add the other half of your onions into the now empty pan, add spices and fry for 1 minute.         
    • Add the tomatoes and fry.
      Tip: If you want a saucier filling add more tomatoes or even a can of tomatoes. Also, if using fresh tomatoes, add a teaspoon of sugar. 
    • Once this is all nice and fried, add your mince mixture from earlier back into the pan and fry another 2 minutes..
    • Turn off the heat, add the peas and coriander and stir through.       
      Tip: You can even prepare this a day in advance.
    • Now we go back to the vetkoek… Turn the dough onto a floured surface, flatten to knock out any air bubbles and knead to make firm, you might need a bit more flour here.  
    • No take a cookie cutter or the top of a glass and cut out your vetkoek shapes. You can also use your hands to shape your vetkoeke by rolling the dough into a ball and flattening it.  You should get 4-6 out of the dough we are making.  
    •  Then in a large sauce pan or pot, pour vegetable oil, about 5 centimetres deep - too little will mean your vetkoeke will come out flat. You need lots of hot oil and high heat.        
    • When the oil is hot enough, place the dough into the oil, fry until golden brown, and flip every now and then. If the oil is not hot enough, you will have flat vetkoeke.  
    • They are ready after about 3- 5 minutes, depending on their size, and should be golden brown. You are looking for crispy on the outside and warm and fluffy on the inside.          
    • Remove with a slotted spoon and drain on paper napkin if you can.          
    • Repeat until you have no dough left.      
    •  Let them cool a bit while you heat up your filling if necessary.    
    • Split your vetkoek in half and fill with your yummy vegan mince filling, and enjoy!       

    Vetkoeke are also great with something sweet like jam or syrup.

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