Vegan Vetkoek with Curried Mince
Warm, golden vetkoek — crisp and beautifully golden on the outside, soft, light and fluffy within, just like the classic favourite. Split open and generously filled with rich, fragrant curried mince made entirely from wholesome plant-based ingredients — packed with vegetables, gently spiced, deeply savoury and wonderfully satisfying. Comforting, hearty and full of flavour, every bite feels like home-cooked warmth. Perfect for lunch, dinner or a special treat — deliciously authentic in every way, completely free from meat, dairy and animal products.
Shared by semy
Time
100 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Vetkoek Dough;
- 500 g all-purpose flour.. 7 g instant dried yeast (1 sachet)
- 1 tbsp cane sugar.. 1 tsp fine sea salt
- 320–340 ml warm water — approx. 37–40°C
- 1 tbsp vegetable oil — plus extra for deep-frying
- #Curried Vegan Mince Filling;
- 250 g plant-based mince (soy, pea or lentil mince)
- 1 medium onion — finely diced.. 2 cloves garlic — minced
- 1 tbsp fresh ginger — grated.. 1 medium carrot — peeled and finely diced
- ½ cup frozen peas.. ½ red bell pepper — seeded and diced
- 2 tbsp curry powder — mild or medium to taste
- 1 tsp ground cumin.. ½ tsp ground coriander
- ¼ tsp turmeric.. 1 tbsp tomato paste
- 200 ml vegetable stock.. 1 tsp cane sugar
- Salt and black pepper — to taste.. 1 tbsp lemon juice — optional, to finish
- Fresh coriander or parsley — chopped, for garnish
👩🍳 Instructions
- 1
Make the dough: Mix flour, yeast, sugar and salt in a large bowl. Add warm water and 1 tbsp oil, then stir together until a rough dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and elastic. Place back into an oiled bowl, cover with a clean cloth, and leave in a warm place for 45–60 minutes until doubled in size.
- 2
Prepare the filling: Heat 1 tbsp oil in a pan over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic, ginger and curry powder, cumin, coriander and turmeric — cook 1 minute until fragrant. Stir in tomato paste, then add plant-based mince, carrot, bell pepper and vegetable stock. Simmer gently 15 minutes until thickened and vegetables are tender. Add peas and cook 3 minutes more. Season with sugar, salt, pepper and lemon juice to taste. Set aside.
- 3
Shape and fry: Punch down risen dough gently to release air. Divide into 6 equal portions and shape each into a smooth round ball. Cover and rest 10 minutes. Heat oil in a deep pot — enough to submerge buns — to 175–180°C. Flatten each ball gently into a thick disc, then carefully lower into hot oil. Fry 3–4 minutes per side until deep golden and cooked through. Drain well on paper towels.
- 4
Serve: Slice each warm vetkoek horizontally three-quarters open. Spoon generous amount of curried mince inside. Top with fresh coriander or parsley. Enjoy hot!