A good recipe for vegetarian spag bol?

Question

Does anyone have a good recipe for a vegetarien spaghetti bolognese which they could share with me?

Perhaps containing quorn.

Anything you have is welcomed.

Answer 1

hi there

i am a veggie too and i love spag bog with veg mince. i have cooked it for meat eaters and they love it too so don't listen to anyone!!

heat chopped onions and garlic in a frying pan, add herbs and also some chilli powder/cayenne pepper or dried chilli.

stir in the mince and let it cook through. add a veggie stock cube with a small amount of hot water. add a touch of red wine or balsamic vinegar. then add in some chopped tomatoes or passata.

now its up to you what extras you wanna put in ie. finely chopped green beans, peas or mushrooms.

season to taste with salt and black pepper and let all the flavours stew while you cook the spaghetti.

a nice bit of grated cheese on top is lovely too and some fresh basil.

enjoy!!

Answer 2

Quorn Spag Bol Recipe

Answer 3

Soak a couple of handfuls of dried soya protein (the ground ones) in a cup of boiling water with a veggie stock cube in it. (You can also use quorn but then you won't need the water, just add the stock cube to the pan.) Fry a chopped onion and a couple of chopped garlic cloves in olive oil. If you like you can also add half a chopped courgette or a few chopped mushrooms. Add half a tin of crushed tomatoes, passata or italian "fried tomato". Add a tablespoon of sugar and a dash of white wine. Simmer a bit, then add the swollen soya protein or quorn. Let it all cook together for 10 minutes. Add some fresh chopped basil, thyme, parsley or coriander, or a mixture of several herbs according to your taste. When the sauce starts getting a bit too thick add a few tablespoons of cream. Switch it off and serve over your spaghetti with a handful of grated cheese on top (parmesan or any hard cheese such as emmental or cheddar).

Answer 4

Hi,

Fry 2 chopped onions with paprika and some garlic in olive oil. Add oregano,basil and tarragon and cook until onions are translucent. Add chopped mushroom an peppers. Lastly add some realeat veggie mince (vegan) or quorn mince (vegetarian option) and a little cinnamon ,trust me and Stir until cooked through. Add some chopped plum tomatoes and a little tomato puree, stir until warmed thoroughly. Serve on a bed of pasta or rice as desired (we eat vegan corn pasta) but you can use any pasta !!!

Serve with vegan Parmesan substitute or if you are a vegetarian you may prefer real Parmesan.

Lastly,
Tuck in and enjoy !!!!

Answer 5

Spaghetti bolognese does not exist! It's as real to Italian cuisine as chicken tikka massala is to Kashmiri cuisine.
Just make a ragout (bit like ratatouille) using chopped bell peppers, onions, courgettes, plum tomatoes,(or tinned) tomato puree, garlic and torn basil leaves and simmer with olive oil (non-virg) about 2 hours. Boil DRIED spaghetti 12mins in a big pan (score it beforehand with a grater to hold the sauce if you can't afford the real stuff!) and serve sprinkled with pecorino (half the price of parmesan and just as good!) and crusty ciabatta sliced.

Answer 6

If you want to make a pasta sauce without using meat, then why an poor imitation of a so-called Italian sauce like Bolgnese? Why do vegetarians always seem to be looking for recipes which imitate meat - like Quorn? Make a Sauce Napoli, tomatoes, Italian herbs, onions and garlic, seasoning to taste. You can add peppers and aubergines to this.
If you aren't vegans you can make a pesto sauce with basil , pine nuts and cheese, or a ricotta and spinach sauce, chilis and broccoli in olive oil - imagination, not quorn. If you're really desperate try marinading tofu in crushed garlic and olive oil, turn for a few minutes in a frying pan and add to the sauce.

Answer 7

I dislike Quorn or anything that pretends to be meat. The recipe I have includes nothing but veg.

1 tablespoon olive oil
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound quorn if you must
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup vegetable stock
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the quorn and cook for couple minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook the liquid until the alcohol is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, vegetable stock and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1/2 hour. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Enjoy!

Answer 8

i find veggie mince much nicer than quorn - its not so rubbery- heat a little olive oil in a wok - add onion and garlic and fry gently for a few minutes add veggie mince and fry gently for a few mins - add tin tomatoes 1/2 pint of water and sliced mushrooms - cover and cook over a low heat for about 30mins - keep an eye on it - you may need to add more water if it gets a bit dry - just before serving, add salt and pepper to taste.
hope this will be of use to you
cheers

Answer 9

well if your using quorn you can just make a standard bolognese, obviously exchanging meat for quorn and chuck in loads of mushroms,a green pepper ,or indeed whatever colour pepper you desire. voila veggie bol !!

Answer 10

Yes use the quorn mince.

Even meat eaters I know use it because they say that it tastes better than the real stuff.

Highly recommended!