Beany Quorn Veggie Bolognese
- Sep 2, 2021
- 2 min read
My Grandma fell ill and I wanted to make sure that she had something to eat when she had recovered. The recipe was created using produce that was in the cupboard, fridge and freezer already. This was so easy to make and I made a grandma approved, delicious meal that is quick and easy to defrost, heat up and can be added to additions such as a baked potato or pasta.
Prepare time: 10 minutes / Servings: up to 4
Shopping List
Serves up to 4
Olive Oil - 2 tbsp
Garlic - 2 cloves
Red Onion - 1/2 medium
Roasted Red Pepper - 1
Yellow Pepper - 1/4
Green Pepper - 1/4
Carrot - 1 large
Quorn Mince - 1 bag
Tomato Puree - 2 tbsp
Vegetable Stock Pot - 1
Boiled Water - 1/2 cup
Black Pepper - 2 pinches
Mixed Herbs - 1/4 tsp
Tinned Copped Tomatoes - 1 tin
Baked Beans - 1 tin
Kidney Beans - 1 tin
Method
Preparation
First boil the kettle
Prepare the fruit, vegetables (dice them into small pieces) and open the cans.
The bolognese
Add a frying pan to a medium frying temperature on your hob, I normally choose between 5 and 7 (this is dependant on your own cooker settings)
Add your olive oil to the pan straight away, it should be to temperature after a minute or so.
Add the garlic, red onion, peppers and carrots to the pan. Mix together, allow to fry off for a couple of minutes, they should start to soften.
Next add your mince and stir in quickly.
Now add your tomato puree, the vegetable stock cube and 1/4 cup of the boiled water, mix together well.
Straight away pop in the pepper, mixed herbs, chopped tomatoes, baked beans and kidney beans, stir together.
Finally add 1/4 cup boiled water and simmer for a couple of minutes.
You now have a yummy protein rich dinner!
Top Tips
Delicious served with a side salad and garlic bread.
Goes will with a yummy oven baked sweet potato
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