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.
Ingredients
300 ml white beans300 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
INSTRUCTIONS
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
