Easy Quorn Bolognese Food
QUORN SPAGHETTI BOLOGNESE
This Quorn speghetti bolognese recipe is suitable for both vegetarians and those who just love Quorn!
Provided by cookingragamuffin
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
- Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
- Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.
EASY QUORN BOLOGNESE
This Quorn bolognese recipe is easy and delicious, you can whip it up in 45 minutes, with only 10 minutes of active cooking time! Packed with hidden veg.
Provided by Mimi Harrison
Categories mains
Time 45m
Number Of Ingredients 15
Steps:
- In a large saucepan over a medium/low heat, add the olive oil and onion to saute for around 3 minutes. Add a generous pinch of salt and pepper.
- Next, add the carrot, aubergine and celery into the pan. Continue to fry for around 5 minutes. Stirring occasionally. Season with salt and pepper.
- When the aubergine starts to reduce in size and the carrot begins to soften, add the tomato puree, garlic, fresh thyme and mixed herbs to fry for a couple of minutes before adding the plum tomatoes, stock and quorn mince.
- Stir to combine and cover with a lid. Leave to simmer for 20-30 minutes, stirring occasionally.
- During this time, cook your pasta to two minutes shy of the packet time, reserving some pasta water before draining.
Nutrition Facts : Calories 423 kcal, Carbohydrate 72 g, Fat 4 g, Protein 21 g, ServingSize 1 serving
VEGETARIAN BOLOGNESE
Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan and gently fry the onion, carrots and celery 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 200ml water, then bring everything to the boil.
- Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. 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.
Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
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