4.59 from 39 votes

Easy Quorn Bolognese

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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.
Prep time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£1.12
Makes: 5
mains
British
Freezable

This Quorn bolognese recipe is a perfect comforting meat-free dinner, packed with so many hidden veggies. 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! 

Close up bolognese in the pan with grated cheese and a bowl of the quorn Bolognese behind the pan.

Why this recipe works 

For this easy Quorn bolognese recipe, with the ingredients and flavour combinations, you won’t be missing the traditional pork/beef mince bolognese over this Quorn bolognese! 

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. 

Ingredients

Ingredients for Quorn bolonese laid out on a pale blue background and labelled.

White Onion, Celery and 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.  Mushrooms would also work well as

Quorn
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. 

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. 

See the recipe card for full information on all ingredients and quantities.

How to make this recipe

  1. Prepare the chopped carrot, aubergine and celery (Image 1).
  2. 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 (Image 2).
2 step by step photos, the first with chopped aubergine, carrots, celery and onion in separate bowls and the second with chopped onion in pan.

3. 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 (Image 3).

4. When the carrot begins to soften and the aubergine starts to reduce in size, add the tomato puree, garlic, fresh thyme and mixed herbs (Image 4).

2 step by step photos, the first with chopped aubergine, carrots, celery and onion in a bowl and the second with all the vegetables cooking with garlic, herbs and tomato puree.

5. Fry for a couple of minutes before adding the plum tomatoes, stock and Quorn mince. Stir to combine and cover with a lid (Image 5).

6. Leave to simmer for 20-30 minutes, stirring occasionally. In the meantime, cook the pasta to two minutes shy of the packet time (Image 6).

2 step by step photos, the first with frozen mince and stock in tin with hand  and the second withthe mince with sauce being stirred witha wooden spoon.

7. Once the pasta is cooked and drained, add the cooked rigatoni into the bolognese with a splash of pasta water and continue to cook until al dente (Image 7).

8. Serve with an optional serving of vegetarian grated parmesan and enjoy! (Image 8).

Cooked mince in pan stirred with wooden spoon and a plate of bolognese with pasta.

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.

Close up with vegetables and mince mixed in saucepan with a wooden spoon stirring the bolognese.

Try this meat free Lentil bolognese recipe or use Quorn instead of pork mince to make this delicious Creamy Tuscan Inspired Rigatoni

Tips and Tricks

  • Add the tomato puree to add depth of flavour, with the garlic, fresh thyme to make the delicious sauce. This allows the flavours to blend together and stir occasionally to prevent sticking and ensure even cooking.
  • Cook the Quorn mince from frozen for best results.
  • If the sauce becomes too thick, you can add a little water or vegetable stock to thin it out. Taste the sauce and adjust the seasoning as needed, adding more herbs, salt, or pepper to suit your taste.
  • I used rigatoni pasta, but you can choose your favourite pasta and cook according to the package instructions until al dente. 

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 tasty pasta recipes for you to try; Gochujang Pasta, Cajun Chicken Pasta and Tortellini Pasta Salad

Close up of bolognese in a pan toped with grated cheese with a bowl of bolognese in the background.

If you tried this Easy Quorn Bolognese recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Easy Quorn Bolognese

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4.59 from 39 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£1.12
mains
British
Freezable
Servings: 5
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.

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.

Notes

  • Add tomato puree, garlic, and fresh thyme for depth of flavor in the sauce. Stir occasionally to prevent sticking.
  • Cook Quorn mince from frozen for best results.
  • Adjust sauce consistency with water or vegetable stock if too thick. Taste and adjust seasoning with herbs, salt, or pepper. Serve with cooked pasta of choic

Nutrition

Servings: 5 servings
Fat: 4g
Calories: 423kcal
Carbohydrates: 72g
Protein: 21g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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