Quorn Bolognese With Roasted Vegetables Food

EASY QUORN BOLOGNESE

Easy Quorn Bolognese image

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

Ingredients

1 onion, finely diced ((£0.09))
1 aubergine, chopped into small cubes ((£0.69))
1 carrot, finely diced ((£0.09))
2 celery sticks, finely diced ((£0.46))
2 tbsp tomato puree ((£0.37))
800 g (2 tins) of plum tomatoes ((£0.56))
300 g Quorn mince ((£1.90))
3 cloves of garlic, minced ((£0.69/3)=(£0.23))
1 bunch of fresh thyme, removed from tough stem ((£0.50))
400 g rigatoni ((£0.70))
Vegetarian Parmesan (optional)
1 tsp mixed herbs
400 ml vegetable stock
1 tbsp olive oil
Salt & Pepper

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

Vegetarian bolognese image

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

Ingredients

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve

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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