A delicious no meat bolognese sauce that can be enjoyed by vegans and vegetarians too. Served with bulgur wheat, rice, pasta or quinoa, this sauce is a great alternative to the classic beef bolognese. By all means, I do love the meat bolognese too, it is such a great dish, bursting with flavours and screaming comfort food. Some dishes go so well all year round, and one can never be tired of them.
My vegan version is made of Quorn no meat mince and amazing vegetables like carrot, red pepper, leek, cooked in a rich tomato sauce with a chilli kick. What really gives the wow factor is the dried rosemary, which brings a lovely taste to this dish. Quick, easy, simple, worth a try.
No meat bolognese sauce with bulgur wheat
For the no meat bolognese sauce
- 350 g Quorn no meat mince
- 1 tin chopped tomatoes
- 1 large carrot
- 1 red pepper
- 1 leek
- 1 cup vegetable stock
- 1 tbsp vegetable oil
- 1/2 tabasco sauce
- 1/2 tbsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- parsley to taste
For the bulgur wheat:
- 1 cup bulgur wheat
- 2 cups water
- 1/2 tsp salt
- Heat a tablespoon of vegetable oil in a pan.
- Chop the leek, carrot and red pepper and fry gently for 2 minutes, stirring constantly.
- Add the Quorn no meat mince and chopped tomatoes and mix well.
- Pour in the vegetable stock and cover the pan with a lid.
- Leave it to cook on a medium heat until all the liquid has been absorbed.
- Season with salt, ground black pepper and stir in the tabasco sauce and dried rosemary.
- Garnish with chopped parsley.
- To make the bulgur wheat, rinse it under cold water until the water runs clear.
- Add it to a pan and cover with salty water.
- Cook on a low heat until all the water has been absorbed.