Veggie bolognese

Veggie bolognese

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(7 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
This simple spag bol with a difference is perfect for kids to help cook

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal582
  • fat14g
  • saturates4g
  • carbs87g
  • sugars11g
  • fibre10g
  • protein33g
  • salt1.92g
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Ingredients

  • 1 large carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g mushroom
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chopped tomato
  • 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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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Comments (14)

rosiebaby2's picture

Noticed from several comments that a lot of people adding Worcestershire sauce to this recipe. As stated in a previous post this sauce is not vegetarian as it contains anchovy which is OK so long as you eat fish!!

Islay1's picture

I have made this a few times now and really enjoy it. I am trying to eat healthier so used fry light instead of oil. I also used garlic and added a splash of good balsamic vinegar which gave it more depth.

bensums's picture

Parmesan is not vegetarian.

GILDEN53's picture

Parmesan is vegetarian, its not vegan....,

somersetveggie's picture

Parmesan isn't vegetarian as it uses calf rennet

dreamchef's picture
4

Sorry, forgot to rate it

dreamchef's picture
4

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.

rosie2040's picture

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.

catderbyshire's picture
4

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

hlnharrison's picture
3

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.

stephrist1974's picture

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.

karenbrown5's picture
1

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

Frantic Flapjack's picture
2

Nothing special at all here - very dry and boring.

Questions (2)

JamieHamilton7's picture

Any ideas for other veg that would work to pack in there too? I'm thinking cauliflower but has anyone put in any more?

nkwacky's picture
5

Is there an alternate that can be used instead of quorn? Or can quorn be omitted from the recipe?

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