Veggie bolognese

Veggie bolognese

This simple spag bol with a difference is perfect for kids to help cook

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Method

  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, sugar 11g, salt 1.92 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

  • Binder photo Frantic Flapjack

    27 January 2009

    Frantic Flapjack rated and commented on this recipe

    2 stars

    Nothing special at all here - very dry and boring.

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  • Binder photo 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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  • Binder photo Karen Brown

    13 February 2009

    Karen Brown rated this recipe

    1 stars

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  • Binder photo 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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  • Binder photo hlnharrison

    09 November 2009

    hlnharrison rated and commented on this recipe

    3 stars

    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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  • Binder photo beryl

    04 June 2010

    beryl rated and commented on this recipe

    4 stars

    Very nice but i added garlic and a little red wine-this really brought out the flavour-really liked the addition of the mushrooms-will be making this again

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  • Binder photo Rosie2040

    08 September 2010

    Rosie2040 commented on this recipe

    It's ok, a bit bland in my opinion but then I'm not a fan of Quorn anyway (the other half is vegetarian). This bolognese shouldn't be listed as a vegetarian dish though as it has parmesan as an ingredient. Tut tut.

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  • Binder photo Dreamchef

    25 February 2011

    Dreamchef commented on this recipe

    I have made this several times. I'm no longer veggie but still cook with quorn mince. I love it. Add extra veggies or flavourings that you have to hand. I've made it with and without and loved both.

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  • Binder photo Dreamchef

    25 February 2011

    Dreamchef rated and commented on this recipe

    4 stars

    Sorry, forgot to rate it

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  • Binder photo Ben

    10 September 2012

    Ben commented on this recipe

    Parmesan is not vegetarian.

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  • Binder photo Keemer54

    15 April 2013

    Keemer54 commented on this recipe

    Sainsbury's do a Parmesan alternative in their 'Basics' range that is suitable for vegetarians: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1366045087331

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian Freezable

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
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PER SERVING

582 kcalories, protein 33g, carbohydrate 87g, fat 14 g, saturated fat 4g, fibre 10g, sugar 11g, salt 1.92 g

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