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
- 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.
- Peel and grate 1 generous teaspoon of fresh Ginger.
- Wash and roughly chop the Parsley.
- Roughly chop the Coconut Block.
- Slice and chop the Mushrooms.
- 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.
- 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.