Vetkoek with Spiced Lentil Filling (Dairy & Egg-Free)

Ingredients

• 3 cups All-Purpose Flour
• 1 tablespoon Sugar
• 2 1/4 teaspoons Instant Yeast
• 1 teaspoon Salt
• 1 cup Plant-Based Milk (Soy, Almond, Oat)
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 3 cups Vegetable Oil
• 1 cup Brown Lentils
• 2 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 2 cloves Garlic
• 1 tablespoon Curry Powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin

Instructions

1. 1In a large bowl, combine the 3 cups of All-Purpose Flour, 1 tablespoon of Sugar, 2 1/4 teaspoons of Instant Yeast, and 1 teaspoon of Salt. In a separate small bowl, whisk together the 1 tablespoon of Flaxseed Meal and 3 tablespoons of Water and set aside. Gently warm the 1 cup of Plant-Based Milk until it is lukewarm, not hot. Pour the lukewarm plant-based milk and the flaxseed meal mixture into the bowl with the dry ingredients. Stir with a spoon until a shaggy dough forms, then turn the dough out onto a clean surface and knead for 5 to 7 minutes until it is smooth and elastic. Lightly grease a clean bowl with a little of the 3 cups of Vegetable Oil, place the dough inside, and turn to coat. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 1 hour, or until the dough has doubled in size.
2. 2While the dough is rising, prepare the lentil filling. Rinse the 1 cup of Brown Lentils under cold water. Place the rinsed lentils in a medium saucepan with the 2 cups of Vegetable Broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender. Drain any extra liquid from the lentils.
3. 3Finely chop the 1 medium Onion, the 1 medium Carrot, and the 2 cloves of Garlic. Heat 2 tablespoons of the 3 cups of Vegetable Oil in a large skillet over medium heat. Add the chopped onion, carrot, and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables have softened. Stir in the 1 tablespoon of Curry Powder, 1/2 teaspoon of Turmeric, and 1/2 teaspoon of Cumin and cook for 1 minute more, until fragrant. Add the cooked lentils to the skillet and stir everything together to combine. Set the lentil filling aside.
4. 4Once the dough has doubled in size, punch it down gently. Divide the dough into 6 equal pieces. Roll each piece into a ball and then flatten it slightly into a disc shape.
5. 5Pour the remaining 3 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer, ensuring there is enough oil to submerge the vetkoek. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 1 or 2 vetkoek into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, until they are golden brown and puffed up. Use a slotted spoon to remove the cooked vetkoek from the oil and place them on a plate lined with paper towels to drain.
6. 6To serve, carefully slice each vetkoek in half horizontally, being careful not to cut all the way through. Spoon the prepared spiced lentil filling into the opening of each vetkoek.

Substitutions

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