Easy Vegan Quorn Bolognese, a delicious meat-free version of the classic Italian dish. High in protein, healthy and nutritious, this quorn spaghetti bolognese is a family-favorite dish.
Bolognese is one of my favourite Italian dish, it’s extremely delicious, comforting, and jammed-packed with fantastic flavours. My classic beef bolognese or the turkey bolognese are always a big hit with us. It doesn’t happen often that I say no to meat, but when I feel like having a break from it, the quorn mince is the best substitute for any kind of ground meat.
And it cooks even quicker, so this dish is an ideal mid-week dinner if you want to cook something without hassle and rather quickly. You don’t need more than 20 minutes to cook it from scratch, so there is no need to buy any special sauces at all.
Note! There are either vegan or vegetarian quorn mince available in most shops. If you want a strictly vegan quorn, make sure it says ” suitable for vegans” on the packages, otherwise the vegetarian version has added egg white in it.
How to make quorn bolognese
Since the quorn cooks very quickly, we need to make sure that the veggies are a bit tender before adding the meat-free mince. I used chopped tomatoes as a base for the sauce, but feel free to use any other tomato sauce you have around.
- sautee the onions until soft, add the chopped carrots, garlic and celery, and leave them to cook on a low heat for 2-3 minutes until they begin to soften a bit
- add the quorn mince, chopped tomatoes, vegetarian stock, and leave to cook on a medium heat until the stock is absorbed and the veggies are tender
- add the tomato puree, dried rosemary and seasoning and garnish with fresh parsley
It’s a super easy recipe, but as delicious as the meat-based dish. I find that the rosemary and parsley really make a difference, adding flavour and colour.
What to serve the quorn bolognese with?
I think pasta is the obvious choice, be it spaghetti, penne, fusilli or any other shape. Plus, it gives it that Italian touch, so it’s hard to miss the real ground meat classic bolognese.
Other good sides are: rice, couscous, pearl barley, bulgur wheat or quinoa. Or, why not serve it with some good old jacket potatoes or potato skins?
Can I freeze the quorn bolognese?
Absolutely, the quorn bolognese freezes very well. I like to divide it per portions, so I then freeze the right amount in each plastic container. Once you defrost it, it’s not advisable to refreeze or chill the re-heated bolognese. 
If you’ve tried my EASY VEGAN QUORN BOLOGNESE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Easy Vegan Quorn Bolognese, a delicious meat-free version of the classic Italian dish. High in protein, healthy and nutritious, this quorn spaghetti bolognese is a family-favorite dish.
- 1 packet quorn mince (300 g, 10 oz)
- 1 onion
- 2 celery stalks
- 2 carrots
- 1 tin chopped tomatoes
- 1 tsp dried rosemary
- 1 tbsp tomato puree
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup vegetarian stock (broth)
- 2 cloves of garlic
-
Heat up the oil in a pan over a low heat.
-
Peel and chop the onions, and sautee them in the pan until they soften.
-
Chop the celery stalks and carrots, and add them to the pan together with the chopped garlic.
-
Leave to cook for 2-3 minutes until they begin to soften a bit.
-
Add the quorn mince, chopped tomatoes and leave to cook for 10 minutes or so on a medium heat until the liquid is absorbed and the veggies are tender.
-
Add the rosemary, seasoning, tomato puree and stir well.
-
Garnish with fresh chopped parsley.
Leave a Reply