• March 23, 2018

Vegetarian Spaghetti Bolognaise

Vegetarian Spaghetti Bolognaise

829 553 jbhadmin

This easy vegetarian Bolognese is packed with vegetables, making it healthier and very tasty too.

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins
 300 g frozen minced meat substitute (e.g. Quorn)
 1 large onion, chopped
 2 garlic cloves, crushed
 1 tsp ed chilli (or green), chopped
 2 celery sticks
 1 carrot, chopped
 1 aubergine (small), finely chopped
 1 reduced salt vegetable stock with 400ml of boiled water
 1 can chopped tomatoes
 2 tsp dried Italian mixed herbs
 2 tbsp tomato puree
 200 g mushrooms, sliced
 250 g dried wholemeal spaghetti
 1 pinch pinch ground black pepper
1

Heat a large heavy-based saucepan. Tip in the frozen vegetarian mince and add the onion, garlic, chilli, celery, carrot, aubergine and stock. Bring to the boil

2

Add the tomatoes, dried herbs, tomato puree and mushrooms. Stir well. Simmer, partially covered, for 25-30 minutes, adding a little extra water if needed. Season with pepper

3

Fifteen minutes before you want to eat, cook the spaghetti in plenty of boiling water for 10-12 minutes, or according to pack instructions. Drain well, share between 4 warm plates and top with the Bolognese sauce.

Nutrition Facts

Serving Size Serves 4

Servings 1


Amount Per Serving
Calories 453
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 0.8g2%
Sodium 0.9mg1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 300 g frozen minced meat substitute (e.g. Quorn)
 1 large onion, chopped
 2 garlic cloves, crushed
 1 tsp ed chilli (or green), chopped
 2 celery sticks
 1 carrot, chopped
 1 aubergine (small), finely chopped
 1 reduced salt vegetable stock with 400ml of boiled water
 1 can chopped tomatoes
 2 tsp dried Italian mixed herbs
 2 tbsp tomato puree
 200 g mushrooms, sliced
 250 g dried wholemeal spaghetti
 1 pinch pinch ground black pepper

Directions

1

Heat a large heavy-based saucepan. Tip in the frozen vegetarian mince and add the onion, garlic, chilli, celery, carrot, aubergine and stock. Bring to the boil

2

Add the tomatoes, dried herbs, tomato puree and mushrooms. Stir well. Simmer, partially covered, for 25-30 minutes, adding a little extra water if needed. Season with pepper

3

Fifteen minutes before you want to eat, cook the spaghetti in plenty of boiling water for 10-12 minutes, or according to pack instructions. Drain well, share between 4 warm plates and top with the Bolognese sauce.

Vegetarian Spaghetti Bolognaise

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