Oven Hangi

Course: DinnerCuisine: MaoriDifficulty: Easy


Prep time


Cooking time




  • Enough root vegetables for 5 people: potato, kūmara, pumpkin

  • Whole beetroot x1

  • Whole cabbage x1

  • Vegetable oil, 2 tablespoons

  • Tofu, firm 450grams

  • Chicken or beef stock cube x1

  • Plan*t chick*n

  • Liquid smoke 5 drops


  • Bread x8 slices (stale toast is best)

  • Brown onion x1

  • Carrot x1

  • Mixed herbs, 2 tablespoon

  • Vegan butter/margarine, 150 grams

  • Salt + Pepper


  • Freeze your tofu beforehand for at least 24 hours, defrost it and press out as much liquid as possible, then marinate it in the chicken/beef stock for at least 30 minutes.
  • Grill your bread,then process it into crumbs.
  • Dice your onion and brown in a saucepan w/ cooking oil.
  • Add the breadcrumbs, mixed herbs and butter.
  • Grate your carrot, then add it into the saucepan. Stir until the flavors are mixed together. Add salt and pepper to taste.
  • Remove from the heat and add additional liquid - either water or plant-based milk - gradually, to allow your stuffing to be rolled into balls that hold their shape.
  • Preheat the oven on bake to 180 degrees.
  • Chop all the remaining root vegetables, besides the beetroot, into similar sizes.
  • Peel and remove the stem of the beetroot, then chop into half the size of the other root vegetables.
  • Line a baking tray with cabbage leaves, then place the chopped vegetables onto the leaves.
  • Place your tofu and plan*t chick*n on top, then drizzle your vegetable oil on top of everything.
  • Place your stuffing balls evenly throughout the tray to spread its herby goodness.
  • Layer more cabbage leaves on top to cover the ingredients completely.
  • In a quarter cup of water, add your liquid smoke, then drizzle the water evenly on top of the cabbage leaves.
  • Cover your dish in foil before baking.


  • Freezing and marinating tofu isn’t absolutely necessary, but the freezing will create more texture and allow any marinade to sink in.
  • If you don’t have a food processor, you can buy breadcrumbs, or make them yourself.
  • Before you add your chopped vegetables into the tray, consider tossing them in some oil and herbs for extra flavour.
  • You can also add other vegetables to your tray. Feel free to experiment!
  • Consider your layout. If you have picky eaters, you can place the ingredients into sections - all the kūmara on one side, for example. Otherwise, make it an even-spread to help spread the flavours.
  • Serve with a green salad side, or any salad of your choosing.

Liked this? We think you'll enjoy these recipes: