Tuesday, 17 November 2015

Recipe: Vegetarian Quorn bolognese with buternut squash & courgetti


I'm currently trying to eat a little healthier.

As you may be able to tell, I do love cake.

But it is starting to show!

I used to be a vegetarian, and was for 10 years, until recently when the smell of meat got the better of me.

But the one thing that has remained the same, is using quorn in place of beef for things like bolognese and lasagne's.

I think it is very close in taste and texture to meat, one of the best meat substitutes out there and many meat eaters over the years have not been able to tell the difference.

And this simple swap is not only just as tasty, it is much much less fatty and cheaper.

The butternut squash and courgetti is a fun alternative to pasta and a great way to get the children to eat extra veggies.

This recipe is healthy and quick. 

A win win family meal.

[Serves our hungry family of 5 pigs]


INGREDIENTS
750g Quorn mince
1 tsp minced garlic (lazy garlic)
1 x 400g tin of chopped tomatoes
500ml of reduced salt vegetable stock or bouillon (I used marigold boullion)
5 tbsp worcestershire sauce
2 tbsp tomato puree
A few sprays of olive oil spray (like fry lite)
1 onion, 1 carrot & one stick of celery, chopped. OR
if you're lazy like me, a 300g pack of vegetable base mix (available at Tesco for £1)
I like chunky veg in mine but the children sit for hours picking each tiny bit of onion out unless its so small they can't see it so this pack is ideal for hiding veg from them!

To serve: Spiralised vegetables of your choice. Courgette and butternut squash work well.

METHOD
1. Spray a large pan with olive oil spray and put over a medium heat on the hob. Add the vegetable base mix & garlic and fry for a 3-4 minutes.

 2. Add the Quorn mince and the tomato puree and stir thoroughly.

3. Add the vegetable stock or bouillon & worcestershire sauce, bring to the boil and then simmer until the stock reduces by half. It might seem like a lot of stock at first but the Quorn mince soaks up a lot!

4. Add the tin of tomatoes and simmer away for 30 minutes, stirring occasionally.

5. Serve with spiralised vegetables of your choice, stir fried in a few sprays of olive oil for 4 minutes. 
You can make your own if you have a spiraliser or shops are now selling them pre-prepared. I got my butternut squash and courgetti both from Tesco. Both said 4 minutes to cook but for me, the butternut squash was more like 6 minutes and the courgette 3 minutes as I prefer it al dente.










Linked up to:
 Toddler Approved Tuesday

4 comments:

  1. A lovely healthy alternative to pasta and quorn is a great meat alternative #TAT

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  2. Great recipe, and top tip to use that veg mix! Hidden well :) Thanks for sharing on #ToddlerApprovedTuesday

    ReplyDelete
  3. I've wanted a courgetti maker for ages but am just not sure I would like it!

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  4. Delicious! I would love the butternut squash and courgetti, but not sure if my boys and husband would like it. I have Quorn bolognese and both my children prefer that over the meat version I make my husband! Thank you for the tip about the onions, my eldest hates them and I'm not particularly good at hiding them from him.
    Thanks so much for linking up to #HowtoSunday :) x

    ReplyDelete

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