Veggie bolognese

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.
2. Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.
3. Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.
4. Stir the Quorn into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.
5. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions - usually about 9-10 mins - until just tender.
6. Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.

PER SERVING

582 kcalories, protein 33g, carbohydrate 87g, fat 14 g, saturated fat 4g, fibre 10g, salt 1.92 g

Latest comments and suggestions

• Frantic Flapjack

  27 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  Nothing special at all here - very dry and boring.

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• Karen Brown

  13 February 2009

  Karen Brown commented on this recipe

  I found this quite tasteless and not something I would make again

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• Karen Brown

  13 February 2009

  Karen Brown rated this recipe

  

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• Eat Cake

  11 March 2009

  Eat Cake commented on this recipe

  Garlic (lots of), more mixed herbs (tablespoon) and some chopped celery would help. I sometimes add a chopped red chilli too to give it a kick. Quorn is just a flavour carrier.

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  I am not a vegetarian but don't like to eat too much red meat. This recipe is a good basis for a bolgnese sauce. Children would probably love it but if fee it does need a few additions to make it appealing to the adult palate. I added a crushed clove of garlic with the onions, substituted the water for red wine and stirred through some chopped parsley before serving. I don't think it was possible to tell there was no meat in it.

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Ingredients

• 1 large carrot
• 1 onion
• 200g mushrooms
• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1 tsp dried mixed herbs
• 2 tbsp tomato ketchup
• 1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste
• 350g pack Quorn mince
• 400g spaghetti
• Parmesan cheese, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian

Ingredients

• 1 large carrot
• 1 onion
• 200g mushrooms
• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1 tsp dried mixed herbs
• 2 tbsp tomato ketchup
• 1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste
• 350g pack Quorn mince
• 400g spaghetti
• Parmesan cheese, to serve

PER SERVING

582 kcalories, protein 33g, carbohydrate 87g, fat 14 g, saturated fat 4g, fibre 10g, salt 1.92 g

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