Kumpir with vegan Bolognese. Rather unknown in this country, but all the more popular in Turkish food culture: Kumpir! We all know the classic baked potato with herb quark – but Kumpir has a lot more to offer and can be prepared differently depending on your taste.
Because you can always fill according to your mood: vegetables, couscous, salads … And it becomes particularly delicious and creamy with various sauces: vegan herbal quark, salsa, hummus, sweet chilli – according to your taste!
We decided on our recipe for vegan Bolognese, salad and herb yoghurt. And the whole thing slightly spicy. Try it out or get creative yourself and create your own favorite filling!
Kumpir with vegan Bolognese
- 2-4 large potatoes (depending on size), floury cooking
- 300 g vegan Bolognese sauce
- 1 handful of rocket
- 1 handful of radiccio
- 6 cherry tomatoes
- 4 pickled peppers (spicy)
For the yogurt sauce
- 1 Juicelemon
- 1 clove of garlic
- 1 bunch of dill
- Salt pepper
- Aluminum foil
- Preheat the oven to 220 ° C (hot air).
- Wash and clean the potatoes, prick on all sides with a fork, season with plenty of salt and wrap in aluminum foil.
- Then bake in the oven for about 40 minutes. The cooking time varies greatly depending on the size of the potatoes. It is best to stick a kebab skewer in between meals to test whether they are already.
- In the meantime, wash the lettuce. Cut the radiccio into fine strips. Wash and quarter the tomatoes. Cut the pepperoni into fine strips.
- Squeeze the lemon. Peel and press the garlic and finely chop the dill. Put the soy yogurt in a bowl and season with the lemon juice, garlic, dill, salt and pepper.
- Then heat the vegan Bolognese in a saucepan.
- Wrap the baked potatoes out of the aluminum foil and cut them in the middle without cutting them.
- Loosen the inside of the potato a little with a fork and fill it with the Bolognese, salad and yoghurt sauce.