Wednesday's dinner recipe in the OT Veggie Meal Plan.
Serves: 2 (each serving contains approximately 360 kcal)
- 150g Quorn mince (fresh or frozen)
- 1 onion
- 1 red pepper
- 150g mushrooms (chestnut or ordinary)
- 1 tablespoon rapeseed oil (15g)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 2 tablespoons tomato puree (30g)
- ¼ reduced salt vegetable stock cube
- 150ml boiling water
- 400g tin chopped tomatoes
- ½ teaspoon reduced sodium soy sauce (2.5g)
- 100g wholewheat spaghetti
- salt (optional)
- freshly ground black pepper
- Cut the onion in half and peel off the skin, then finely chop. Cut the pepper in half and remove and discard the core and seeds, then cut into bite-sized pieces. Trim the mushrooms and cut into slices.
- Heat a frying pan over a medium heat. Add the oil and swirl up the sides. Tip in the Quorn mince and cook for about 1-2 minutes until lightly browned, breaking up any lumps with a wooden spoon.
- Add the vegetables to the Quorn mince, stirring to combine. Season lightly with salt (optional) and pepper to taste and cook for another 5-6 minutes until the vegetables have softened.
- Sprinkle the herbs over the Quorn mince and vegetable mixture and then stir in the tomato puree and cook for another minute, stirring. Dissolve the stock cube in the boiling water and stir into the pan. Allow to bubble down, then add the tomatoes and soy sauce.
- Bring to the boil, then reduce the heat and simmer for 5 minutes or until the Quorn mince and vegetables are piping hot and meltingly tender, stirring occasionally with a wooden spoon to ensure it does not stick to the bottom of the pan.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to packet instructions. Drain in a colander in the sink and return to the pan. Fold in the Quorn Bolognese sauce until evenly combined and then divide among bowls to serve.
The Quorn Bolognese sauce can be made in advance and kept in an airtight container for up to 3 days in the fridge within 2 hours of cooking. If you want to double this recipe up it is a great back up meal to have tucked away in the freezer as it freezes very well for up to 1 month. Simply defrost thoroughly on the bottom shelf of the fridge and either heat in the microwave once or over a gentle heat in a saucepan. Serve with freshly cooked spaghetti.