Beany Quorn Veggie Bolognese

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.