Veggie bolognese

Veggie bolognese

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 15 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large carrot



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

  • 1 onion



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

  • 200g mushroom



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Jan, 2016
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!!
18th Feb, 2015
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.
15th Apr, 2013
Sainsbury's do a Parmesan alternative in their 'Basics' range that is suitable for vegetarians:
10th Sep, 2012
Parmesan is not vegetarian.
24th Dec, 2013
Parmesan is vegetarian, its not vegan....,
24th May, 2014
Parmesan isn't vegetarian as it uses calf rennet
25th Feb, 2011
Sorry, forgot to rate it
25th Feb, 2011
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.
8th Sep, 2010
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.
4th Jun, 2010
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


26th May, 2016
Any ideas for other veg that would work to pack in there too? I'm thinking cauliflower but has anyone put in any more?
4th Oct, 2013
Is there an alternate that can be used instead of quorn? Or can quorn be omitted from the recipe?
22nd Feb, 2018
Parmesan is made with calf rennet and is therefore not vegetarian - this can be replaced with vegetarian italian style hard cheese. Worcester sauce (as suggested in some comments) is made with anchovies so is also not vegetarian - this can be replaced with mushroom ketchup to add depth of flavour. Red wine is also good for depth of flavour but make sure to choose a vegetarian one if you want to keep the recipe suitable for veggies. I believe the addition of garlic would improve this recipe considerably. If you are not concerned with keeping the recipe as healthy as possible, the addition of a little butter will also improve the flavour.
Want to receive regular food and recipe web notifications from us?