For once I’m not sharing vegan recipes with you. However, sadly meat eaters, although this recipe isn’t dairy-free, it is meat-free. As much as I like bolognese made with beef mince, I decided to give Quorn mince a try instead. I was surprised at how good it tasted and how similar it was to the texture of beef mince. Here’s my healthy and of course, super tasty, veggie bolognese for you all.
Note: this recipe is using a slow cooker, you can make it without but I’m lazy and prefer to bung everything into one pot and leave it for a few hours so I don’t have to slave over the hob all day.
(Assuming your greedy boyfriend does have a massive portion)
- 1 packet of Quorn mince (350g)
- 1 tub of Morrisons Fresh Arrabbiata sauce (yes, I use this a lot in my recipes)
- 1 tin of chopped tinned tomatoes (220g)
- 1 pack of button mushrooms
- 1/2 red pepper
- 1 red onion
- 1 brown onion
- 1 tbsp parsley (fresh or granulated)
- 2 tsp garlic paste/powder (or 2 fresh cloves)
- 1 vegetable OXO stock cube
- 300ml of cold water for the slow cooker
- 500g of pasta (I use 125g of whole wheat fusilli for 1 portion)
- 500ml of cold water for the pasta
Prep: 10-15 mins > Cook: 6-8 hours
- Pour 300ml of water to your slow cooker and switch on to “medium”. (I’m not sure the exact temperature as mine works on high, medium and low.) Crumble the OXO cube and stir.
- Add the tinned tomatoes and fresh Arrabiata sauce and mix with the vegetable stock mixture.
- Stir in the Quorn mince, parsley and garlic paste and cover with the lid whilst you chop the veg.
- On a chopping board, dice the onions, button mushrooms and pepper into small pieces (or bigger, if you’d prefer) and carefully removing the lid, add these to the slow cooker as well.
- Place the lid back on and turn the heat to “high” – my slow cooker needs to be on high in order to make the onions soft which is how I like them. Leave to cook for 6-8 hours.
For me, it depends on if I’m out for the day or not, if I am, I leave it for the 8 hours and turn the heat down to low. If not, I leave it for less but keep the heat on high. As long as the onions are soft and the water has reduced to a thick, saucy consistency, I’ll dish it up.
6. Once I know the Bolognese is ready, I pour 500ml of cold water into a pan, add the pasta and heat until it’s boiling. Usually, I cook it for around 20 minutes, though this varies. I suggest trying the pasta after it’s been in for 17-20 minutes to check if it’s to a consistency that you like. (I hate chewy pasta so leave mine til it’s nice and soft!)