This Vegetarian Bolognese is really tasty and using Quorn mince is a great substitute for meat and something, believe it or not, I hadn’t had before. I have decided recently to be more open to meat & fish substitutes for various reasons and I realised that my lack of understanding why Vegans or Vegetarians would want to eat something that was pretending to be meat/fish was actually a bit ignorant. It totally makes sense if you want to improve the way you eat and subsequently make a difference to the planet but don’t want to lose out on the taste, texture and goodness of food, that you would try more plant-based ingredients!

Anyway I digress, this recipe is comforting and tasty and still quite light. I’d happily have Veggie Bolognese using Quorn over meat again in the future! This dish is also great to batch cook and freeze. Oh and it’s low in calories (453 per portion) and low on fat (10g and 2g saturates) – win win!!

Ingredients (for 2 people);

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 carrot, very finely chopped
• 1 garlic clove, crushed
• 175g frozen Quorn mince
• 1 bay leaf
• 250ml passata
• 1 vegetable stock cube
• 50ml milk
• Small bunch basil , chopped
• 125 dried spaghetti
• Grated cheese to serve

Method (Approx. 45 mins altogether);

1. Heat the oil in a saucepan and gently fry the onion and carrots until the onion is starting to soften. Stir in the garlic and the Quorn (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 100ml water, then bring everything to the boil.
2. Turn down the heat and simmer for 20 mins or until all the pieces of veg are tender. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. In the mean time cook the spaghetti for 10 – 12 mins. If the sauce is a bit thin, keep bubbling until it thickens.
3. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

I hope I’ve inspired some of you to try something a little different with a meat-free bolognese. There’s not too many ingredients either so it’s a great meal to make from scratch.

Let me know your feedback on the recipe and share your comments and photos with me across my social media – Facebook, Instagram and Twitter.

Happy munching

🙂

Jen@jensfoodblog

#jensfoodblog

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