Vegan Kumpir: The Best Version I Know
This is an easy and super delicious vegan kumpir recipe (Turkish baked potato) with a dried tomato sauce, pickles and a joyful diversity of whole plant-based foods.
Servings: 2
Calories: 335kcal
Ingredients
- 2 very large potatoes
Base Sauce
- 6 dried tomatoes
- 1 clove garlic
- olive oil enough to blend
- 1 tbsp soy sauce
- 1 generous pinch each salt, pepper, oregano
- 1 tsp miso and/or tomato paste
- ⅔ dried fig
Bulgur with vegetables (or leftovers)
- 1 tbsp olive oil
- ⅔ cup bulgur, rice or couscous , cooked
- 1 cup vegetables of choice , I used carrots, spring onions, dill and parsley stalks
- ½ tsp dried mint
Toppings
- 1 tbsp chopped dried fruits , I like figs and dark frutis like grapes or plum
- 2 tbsp pumpkin seeds freshly roasted
- 1 tsp fresh herbs like oregano or mint
- 2 tbsp pickles , I used broccoli fermented with grapefruit
- bulgur with vegetables
- 2 tbsp olives
- ½ cup greens , I used parsley and dill
Tahini Sauce
- 6 tbsp tahini
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
Instructions
- Preheat the oven to 230°C / 450°F. Wrap the potatoes in aluminium foil. Place the potatoes on the bottom of the oven with a baking tray placed on top of the potatoes. Bake the potatoes for 1 hour, or until they are fully cooked.
Base Sauce
- Roughly blend all ingredients together.
Bulgur with vegetables (or leftovers)
- Chop and sauté the vegetables.
- Add the bulgur, or alternatively leftover grains or legumes, and the dried mint. You can add further spices of your choice. Walnuts, pomegranate molasses or balsamic vinegar would be a nice match, too.
Kumpir
- Cut the potatoes in half, and scrape out some of the insides.
- Add the base sauce and combine it with the insides.
- Add the rest of the toppings and top with the tahini sauce (I listed the ingredients in order of my preference). Enjoy this!