Easy Quorn Bolognese
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Why this recipe works
This Quorn bolognese recipe is a perfect comforting meat-free dinner, packed with so many hidden veggies. I’ve added diced aubergine in combination with the classic ‘soffritto’ (the mix of onion, carrot and celery) that you find in any standard bolognese recipe to add volume and nutrients.
You can whip this recipe up in around 45 minutes, with only around 10 minutes of active cooking time. So it’s perfect to enjoy mid-week after a day of work/studying!
With the ingredients and flavour combinations, you won’t be missing the traditional pork/beef mince bolognese over this Quorn bolognese!
Ingredients
White onion, celery & carrot
Of course this bolognese recipe starts with the classic soffrito mix. Be sure to finely dice these (especially the carrots as they take the longest to cook). If you only have red onion feel free to substitute in place of the white onion.
Aubergine
This may seem like a random addition to the recipe, but I feel that it adds an extra meaty layer to the flavour profile, giving this Quorn bolognese well-rounded flavour.
Quorn Mince
An amazing substitute to the classic pork/beef/lamb used in traditional bolognese recipes. Perfect for meat-free mondays!
Plum tomatoes
I find plum tomatoes to be more flavourful than chopped, but feel free to use chopped tomatoes or passata here.
Garlic
Heavy on the garlic with this recipe with 3 cloves, as we have lots of veggies and sauce in this Quorn bolognese recipe.
Thyme
Fresh thyme provides such wintery, comforting vibes that take this bolognese to the next level.
Rigatoni
You may have expected this recipe to be a quorn spag bol dish, but I think rigatoni is the best pasta shape to serve with any red/rich sauce.
How to make this recipe
Add the olive oil and onion to saute in a large saucepan over a medium/low heat for around 3 minutes and add a generous pinch of salt and pepper.
Then add the chopped carrot, aubergine and celery to the pan and continue to fry for around 5 minutes, stirring occasionally. Season with salt and pepper.
When the carrot begins to soften and the aubergine starts to reduce in size, add the tomato puree, garlic, fresh thyme and mixed herbs. 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.
In the meantime, cook the pasta to two minutes shy of the packet time, reserving some pasta water before draining. Once drained, add the cooked rigatoni into the bolognese with a splash of pasta water and continue to cook until al dente.
Serve with an optional serving of vegetarian grated parmesan and enjoy!
Is Quorn healthy?
Many people state that quorn is a great plant-based protein, as it is ‘complete’, meaning quorn supplies all 9 essential amino acids. It’s also said to be a great source of fibre, which means it’ll keep you fuller for longer.
FAQs
How do I reheat this recipe?
You can either reheat a serving of bolognese in the microwave on high for 2.5 minutes with a splash (tbsp) of water. Or reheat on a low-medium heat on the hob (also with a splash of water) until piping hot.
How long can I store in the fridge for?
You can store it in the fridge for 4-5 days.
Can I freeze this recipe?
Yes, this recipe freezes really well, which makes it perfect for meal prep!
Other Quorn recipes
Other meat-free bolognese recipes
Easy Quorn Bolognese
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
Cupboard Essentials
- 1 tsp mixed herbs
- 400 ml vegetable stock
- 1 tbsp olive oil
- Salt & Pepper
Method
- 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.
- Add the rigatoni into the bolognese with a splash of pasta water and continue to cook until al dente. Serve with an optional serving of vegetarian grated parmesan.
Nutrition
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