5 from 2 votes

Low Carb, Vegetarian Bolognese Meal Prep

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This Low Carb, Vegetarian Bolognese Meal Prep recipe is packed full of flavour and colourful veggies. Use spiralised courgettes and carrots for this low calorie version of the classic dish, top with the saucy quorn and crumbled feta. Yummy!
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.53
Makes: 4
mains
Italian
bolognese, spaghetti bolognese, vegetarian bolognese
Freezable

 

Low Carb, Vegetarian Bolognese Meal Prep

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5 from 2 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.53
mains
Italian
bolognese, spaghetti bolognese, vegetarian bolognese
Freezable
Servings: 4
This Low Carb, Vegetarian Bolognese Meal Prep recipe is packed full of flavour and colourful veggies. Use spiralised courgettes and carrots for this low calorie version of the classic dish, top with the saucy quorn and crumbled feta. Yummy!

Ingredients

  • 6 courgettes (£1.90)
  • 2 celery stalks (£0.50)
  • 500 g carrots (£0.59)
  • 1 red onion (£0.67/3)= (£0.22)
  • 2 tins chopped tomatoes (£0.58)
  • 300 g quorn mince (£1.59)
  • 100 g feta cheese (£0.75)

Cupboard Essentials

  • 1 veggie stock cube
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tbsp olive oil
  • Salt

Method

  • Start by roughly chopping the celery stalks, 3 peeled carrots and the onion. Add to a food processor to blend into a fine dice.
  • Add a tbsp of olive oil into a large saucepan on a medium heat. Pour in the veg mix and gently fry for around 10 minutes.
  • Meanwhile, spiralise the remaining carrot and courgettes.
  • When the veg has been cooking for 10 minutes, season with salt, 1 tsp oregano and 1 tsp of thyme.
  • Pour the chopped tomatoes and mince in and simmer for 10 minutes. Also crumble in your the stock cube at this stage.
  • While the sauce is simmering, add the carrots to frying pan with a cup full of water (enough to cover). Cook until they are soft (approx 6 minutes) and then blanch the courgettie when carrot is almost done. Remove any excess liquid.
  • Divide into meal prep containers and serve either plain or with a sprinkle of feta.

Nutrition

Servings: 4 servings
Fat: 7g
Calories: 266kcal
Carbohydrates: 30g
Protein: 20g

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