The BBC Good Food logo
Veggie bolognese

Veggie bolognese

By
A star rating of 3.6 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal582
fat14g
saturates4g
carbs87g
sugars11g
fibre10g
protein33g
salt1.92g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content