A great one for meat free Monday, this Quorn and Veggie Spaghetti Bolognese is packed to the rafters with chunky veg and plenty of protein from the Quorn mince. Yum!
300g Quorn Mince
2 400g tins of Chopped Tomatoes
1 Chopped Onion
1 Drained tin of mixed Mexican Style Beans
1 Chopped Aubergine
3 Cloves of Crushed Garlic
5-10 Mushrooms, depending on size
Mixed Italian Herbs
Bag of mixed leaf lettuce
Grated Parmesan < miss it out if you are vegetarian.
For this, I was a bit pushed for time, so rather than sweat out the onions and garlic I threw them in with the rest of the ingredients a little later.
I started by putting in the tomatoes, then herbs and mushrooms. I simmered them down for about 5 minutes. I then added the chopped onions, crushed garlic and the Quorn. After another 5 minutes, I added in the drained beans and aubergine. Salt and Pepper to taste, you might want to add some more herbs too.
Let it cook down for about 30 minutes and stir occasionally.
Cook your spaghetti according to the instructions on the pack.
Put a lovely layer of cheese on the top, a grind of pepper and a pinch of salt. Add a nice big serving of mixed to salad and enjoy!