Vegan Bean Bolognese

In my first cookbook I included my brother's Bolognese recipe, which is unbeatable and simply delicious. In recent years I've cut back on my meat consumption drastically and realized that I missed Robin's Bolo, so I decided to create a vegan/vegetarian version of it. 

Add some soy/oat/coconut cream if you want to make it creamier - and remember to use LOTS of oregano in it, the more the better in my opinion. 

Preparation time: 1 hour 30 minutes | 6 helpings


300 ml white beans
300 ml kidney beans
300 ml black beans
1.5 L water
1 tinned tomato
1 vegetable broth cube
2 tomatoes
5 garlic cloves
1 red onion
1 tbsp soy sauce
4 tbsp tomato puree
2 tsp oregano
1 tsp ground black pepper
1 tbsp olive oil

1. Soak the beans overnight in a pot with plenty of water
2. Rinse the beans well after soaking them
3. Peel and chop the onion and the garlic finely, place it in the big pot along with one table spoon of olive oil and fry for 2 minutes
4. Then add the beans, the water, all the spices, the tomato puree, and let the beans boil for at least an hour (preferably an hour and a half) on medium heat
5. Serve and enjoy

Stephanie is the founder of Helpings and the creator of all recipes on this platform. Watch her TEDx talk, 'Holy Shit', about digestion on YouTube, organized at King's Collage London in 2016. Stephanie is on a mission to help people help themselves through good food, online courses and extraordinary products.

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