Servings: 8 servings
Ingredients
- Ingredients Pom
- 1 kg pomtayer - grated (also called malanga)
- 15 g celery leaves - chopped
- 3 tbsp sugar
- Juice of 1 lemon
- Juice of 1 orange
- 3 tbsp piccalilli
- ¾ tsp 5 spice
- ½ tsp salt
- 3 tbsp vegan butter - room temp (for on top)
- Ingredients filling
- 1 red onion - chopped
- 5 cloves garlic - minced
- 3 tomatoes - chopped
- 1 pack vegan chicken
- 1 tbsp soy sauce
- ½ tsp allspice powder
- 1 tbsp tomato puree
- 1 cube vegetable bouillon
- ½ tsp 5 spice
- 1 madame jeanette pepper - chopped (sub for scotch bonnet)
- 300 ml water
- 1 tbsp sugar
Instructions
- Directions filling
- Warm a pan over medium/high heat. Add a tbsp of oil and saute the onion for 2 minutes. Add the garlic and tomatoes and cook for 5 more minutes
- Add the vegan chicken pieces and cook them for a minute before adding the remaining ingredients (apart from the butter). Let it simmer for 25 minutes. Set aside
- Directions pom
- Preheat an oven to 350 fahrenheit or 175 celsius. Add all the ingredients for the pom to a large bowl and mix well.
- Grease an oven dish (approx 8,2 to 13,3 inches) and add half of the pom mixture. Cover with the chicken pieces (safe some of the sauce) and top with the rest of the pom mixture. Top off with the leftover sauce from the “chicken” and vegan pieces of butter.
- Bake for 80 to 90 minutes or until golden brown. Serve with rice or on bread. It’s best enjoyed the day after.
Notes
Find more of Jason’s recipes at The Indigo Kitchen & @theindigokitchen.
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