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Veggie bolognese

Mushroom bolognese

A star rating of 3.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple mushroom bolognese is vegan-friendly and great for getting the kids involved in the cooking. It packs in flavour and plenty of nutritious veg

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving


  • 1 large carrot
  • 1 onion
  • 200g mushroom
  • 2 tbsp olive oil
  • 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 for the veggies (optional)


  • STEP 1

    Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2009

Goes well with


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A star rating of 3.6 out of 5.12 ratings

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