Quorn Veggie Bolognese Recipe
A veggie twist on this classic Italian dish. Great served with pasta or jacket potatoes this Bolognese is low in calories and a great dish to make for friends or family as it makes 6 portions.
- Recipe makes: 6 servings
- Prep time:
- Cook time: 45 mins
- Calories: 195
- 50g mushrooms
- 90g onion
- 72g carrots
- ½ medium yellow pepper
- 1 medium green pepper
- ½ medium red pepper
- 64g celery
- 87g frozen vegetarian beef mince
- 30ml olive oil
- 800g canned chopped tomatoes
- 32g tomato puree
- 2 tbsp garlic puree
- 2 tsp ground black pepper
- 300g pasta sauce
- Turn the grill on to high.
- Wipe and slice mushrooms.
- Peel and finely chop the onion and carrots.
- Prepare the peppers and celery and finley chop.
- Prepare Quorn mince as per packet instructions.
- Heat oil in a large pan; and add chopped vegetables to pan to soften.
- After letting your vegetables sauté for about 5 minutes, add the chopped tomatoes with all juices. Stir for a few minutes and squeeze in tomato and garlic puree while continuing to stir. Add in a little black pepper.
- Add Quorn mince to pan and let simmer (add a little water to pan if required).
- Let this simmer for about 20 minutes, add in some pasta sauce to thicken and bring to a slow simmer once more.
Serve over pasta or baked potatoes and enjoy! This can be kept in a closed pan for a day or so, or frozen in small portions to enjoy any time.
Want to try different ingredients?
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