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Kumpir with vegan Bolognese.

Kumpir with vegan Bolognese

Kumpir with vegan Bolognese. Rather unknown in this country, but all the more popular in Turkish food culture: Kumpir!
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 2


  • 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.