Vegan Black Bean Bolognese Sauce

Vegan Black Bean Bolognese Sauce


Pic above : Warming Cardamon Spice.

It was a blustery, overcast, drizzly rain day today, cloud was so low I could not see the field beyond the back stone wall. A good day to go through my ‘Angelicious’ cookbook by Trinity Bourne, a birthday present from GD.

I came across a Vegan Bolognese recipe with Cardamon Spice, Creamed Coconut, Parsley, Mushroom, Ginger . So many healthful yummy ingredients in one dish, I had to make it.


Pic above: Creamed Coconut Block





Pic above: Freshly grated Ginger. Super good for circulation and digestive problems.

It sounded hearty and warming and I have a big patch of Parsley in my herb garden, one of the first really abundant crops growing in the new garden, so I danced around my kitchen listening to Tina Malia Shores of Avalon while I prepared the dish. Serves 3-4 people.


Pic above: Parsley fresh from the garden.


7  Cardamon Pods

1 Heaped Teaspoon grated Ginger

Handful of fresh Parsley

100 g Creamed Coconut Block

Dash of Coconut Oil

250 g Mushrooms (I used a small brown chestnut variety)

480 g Cooked Black Bean, equivalent to 2 cans drained.

700 g Passata (I simmered 2 cans tinned tomatoes for twenty minutes then blitzed them to make the passata )

1 teaspoon Sea Salt

1/2 freshly ground white pepper


I am new to using dried black beans  so I had to look up the conversion of dried to cooked, this is what I found.

1/3 cup dried beans = 1 can approx 410-425 g

1 cup dried beans= 3 cups cooked

1 cup = 8 oz or 225 g dried

So this recipe uses 2/3 cup of dried beans. I cooked the whole packet 500 g then froze the extra in smaller batches for another recipe.


Pic above: All ready to cook


  1. Remove seeds from Cardamon Pod and grind in a mortar and pestle or chop with a fine knife to release their flavour. Trinity calls it divine flavour and I agree with her.
  2. Peel and grate 1 generous teaspoon of fresh Ginger.
  3. Wash and roughly chop the Parsley.
  4. Roughly chop the Coconut Block.
  5. Slice and chop the Mushrooms.
  6. Using a medium sized pan (I used a heavy wok shaped pan) melt the Coconut Oil, turn up the heat and add the Mushrooms, cook for a few minutes to release their juices.
  7. Once the Mushrooms are cooked add  all the other ingredients to the pan and bring to  a boil. Stir frequently until all the Block Coconut has melted.. Leave to simmer on a low heat for 10 minutes allowing all the flavours to infuse.

8. Alternatively the pan can be taken off the heat when the Coconut Block has melted leaving a lid on and then reheated later when you are ready to use. Parsley can be added if preferred  a few minutes before serving. (I added mine earlier and it was wonderful).

This recipe keeps well in the fridge for a few days if not using all in one go.

I served mine with some curly pasta because its what I had in but brown pasta or spelt pasta would go very well. Yellow or brown Rice or Noodles would also go well. Hub says in a wrap with sour cream or salsa and some lettuce.



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