If you’re ever looking for a vegetarian meat alternative, quorn is your man.
Made in the UK, quorn is made from mycoprotein, the name given to an organism originally called ‘Fusarium graminearum.’ It’s in the fungus family, but now commercially produced and turned into quorn.
I like it for its relatively high protein as well as the taste and texture.
It works well for us because I can make it into a bolognaise sauce for our vegetarian Intn’l Man of Mystery, and the kids usually eat it happily too.
It’s my life’s ambition to find a range of veggie meals that all the family will eat… there aren’t many so far but this is one of them. The kids are quite keen meat eaters and I’m completely omnivorous…. grateful to be thrown any scraps really.
I’m going to give my general recipe here, but you can just substitute it for beef mince in your usual bolognese recipe and it should work well.
The quorn itself doesn’t have a strong flavour so it picks up herbs and garden and vegetable flavours. Yum.
Quorn Bolognese Recipe – Veggie, Healthy and Quick
- 300g packet of Quorn mince
- 1 onion
- 2 cloves garlic
- 1 small red pepper, chopped very finely
- 1 can chopped tomatoes
- 1 tbs tomato puree
- squeeze of Gourmet Garden Italian herbs or whatever you fancy
- some water with veggie stock cube- quantity depends on how runny you like your bolognese sauce
- salt and pepper
- any other veggies that I have going spare, grated or chopped very finely eg carrot, zucchini
- Chop onion and garlic and gently saute until golden.
- Add in all other ingredients and a bit of salt and pepper.
- Simmer gently for 30 minutes, or slowcook if you prefer.
- Serve with your favourite pasta and plenty parmesan.
- Or serve on top of crunchy coleslaw if you are me and avoiding pasta most of the time.
- This recipe works really, really well in a Thermomix. I tend to blitz the veggies first until they are quite fine and then saute all of them together.