Vegan Bunny Chow
A beloved South African classic reimagined completely plant-based — a crusty, golden bread loaf hollowed out and generously filled with a rich, deeply savoury curry made with tender vegetables, hearty plant-based protein, and aromatic spices. Warm, thick, and wonderfully comforting, with a thick, flavourful gravy that soaks gently into the soft inner bread. Spiced perfectly, hearty and satisfying, every bite carries that unmistakable home-cooked warmth. Served simply with fresh herbs and a side salad or sambals — a complete, filling meal in a bread bowl, free from meat, dairy, and all animal ingredients.
Shared by semy
Time
55 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Bread Loaves;
- 4 small round crusty bread loaves (approx. 15–18 cm each) — vegan, no dairy or honey
- #Curry Filling;
- 250 g plant-based mince or diced protein chunks
- 1 medium onion — finely diced
- 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
- 2 tbsp medium curry powder — adjust heat to taste
- 1 tsp ground cumin.. ½ tsp ground coriander.. ¼ tsp turmeric
- ½ tsp chilli powder — optional, for extra heat
- 2 medium potatoes — peeled, cut into small cubes
- 1 medium carrot — peeled, diced.. ½ cup green beans — chopped
- ½ cup fresh or frozen peas.. 2 tbsp tomato paste
- 400 g diced tomatoes (fresh or canned).. 250 ml vegetable stock
- 1 tsp cane sugar.. Salt and black pepper — to taste
- Fresh coriander or parsley — chopped, for garnish
- 1 tbsp lemon juice.. 2 tbsp vegetable oil — for cooking
👩🍳 Instructions
- 1
Prepare the bread: Slice the top quarter off each bread loaf and set aside as a lid. Hollow out the soft inner crumb, leaving a 1–2 cm thick shell all around. Keep the removed bread for another use or to thicken the curry if desired. Set loaves and lids aside.
- 2
Cook the aromatics: Heat oil in a large pot over medium heat. Add onion and cook 5–7 minutes until soft and translucent. Add garlic, ginger, curry powder, cumin, coriander, turmeric and chilli powder. Stir and cook 1 minute until fragrant.
- 3
Build the curry: Add plant-based mince or chunks and stir to coat in spices. Add tomato paste and cook 1 minute. Pour in diced tomatoes and vegetable stock. Add potatoes, carrot, sugar, salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook 20 minutes.
- 4
Assemble and serve: Spoon the hot curry generously into each hollowed bread loaf. Place the bread lid loosely on top. Garnish with extra fresh coriander or parsley. Serve immediately while hot, accompanied by sambals, sliced cucumber, tomato or onion salad if desired.