Quorn Bolognese Recipe -

Quorn Bolognese Recipe

Easy Quorn Bolognese is perfect for a tasty weeknight dinner. Ready in under an hour and easy to make.

Course Dinner

Cuisine Vegetarian

Diet Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 231kcal

1½ tablespoon olive oil
1 medium brown onion finely chopped
2 medium carrots peeled and finely chopped
1 stalk of celery finely chopped
3 large cloves of garlic finely minced or put through a garlic press
1½ tbsps dried oregano
½ teaspoon dried parsley
¼ teaspoon fennel seeds optional
1 large red bell pepper
250 g / 1½ cups of mushrooms Sliced. I use brown chestnut (cremini) mushrooms
2 x 400 g / 2 x 14.5 oz cans of chopped (diced) tomatoes
1 heaped tbsp tomato puree
1 tablespoon balsamic vinegar
1 tablespoon Henderson's Relish or vegetarian Worcestershire sauce
300 ml 1 ¼ cups vegetable stock made using one vegetable stock cube and boiling water
2 dried bay leaves
1 x 300 g 1 x medium bag of Quorn mince
½ teaspoon ground sea salt
¼ teaspoon freshly ground black pepper

Heat the oil in a large saute pan.
Add the chopped onion, carrots and celery along with a small pinch of salt and cook for 15 to 20 minutes over low to medium heat.
Once the onion has softened add the garlic, 1½ tablespoons of dried oregano, ½ a teaspoon of dried parsley and a pinch of fennel seeds if using. Stir well and cook for just a minute until you can smell the garlic and herbs.
Next, add the chopped pepper and the sliced mushrooms cook for a couple of minutes until the mushrooms have softened slightly.
Now add the chopped tomatoes, add a little water to the cans and swirl to catch any tomatoes stuck in the cans add that to the pan as well and stir well.
Then stir in the tomato puree, balsamic vinegar and vegetarian Worcestershire sauce.
Pour in the stock add the bay leaves.
Add the Quorn mince to the sauce, use a wooden spoon to break up any large lumps and stir well.
Simmer for 15 to 20 minutes stirring occasionally. As soon as the sauce has reduced and thickened it is ready to serve. Check the seasoning before serving.
Serve with pasta and plenty of grated vegetarian parmesan.

Make ahead - this can be made up to 2 days in advance, keep it covered in the fridge until you are ready to cook it.
Storage - Any leftovers can be stored in an airtight container in the fridge and should be used within 3 days. You can freeze this but it is best made fresh.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for. this recipe does not include pasta or cheese.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.