Quorn Bolognese

So a traditional Spaghetti Bolognese consists of Beef and spaghetti, neither of which actually feature in this version. This is a completely meat free, vegetarian-friendly, 5-a-day sneaky, yet still satisfyingly tasty version.

We’ve chosen Quorn as our protein source tonight, for those of you wondering, Quorn is a mycoprotein grown from a fungus which is suitable for vegetarians and a healty substitute for minced meat.


Paleo spaghetti

For the Spaghetti:

1 Bottle Gourd (julienned)

Carrot (julienned)

Olive oil

Salt  & Pepper to taste

For the Bolognese

500gr Quorn


1 Apple (diced)

1 Carrot (diced)

Half a head of garlic (unless you are making this for a first date)

A handful of mushrooms (we used button but any will do)

Left-over vegetables (optional, we threw in an old tomato, a yellow pepper and some asparagus but none of these are essential)

1 Tin of canned tomatoes

2 Tbsp Soya sauce

A good sprinkle of paprika, cayenne pepper, red chili powder, oregano & basil

A dollop of BBQ sauce (or another sprinkle of Paprika to keep pure paleo ingredients)

2 Glasses of red wine (one to go in the pot and one for you!)

Cooking Method:

On a medium heat, sauté the onion & garlic in a little olive oil, then add your diced apple, (trust me on this one)  carrot and left over veggies. Let it all sweat for a few minutes and add the Quorn (can be added straight from the freezer) and mushrooms.

After the Quorn has defrosted add your bbq sauce (this can be substituted with sun-dried tomato paste if you don’t like the smokey flavor) and about a glass of wine.

Keep the heat high until most of wine has evaporated (about 2 mins) then add some of the herbs, I like to add most of the herbs in the beginning so they can stew then taste it closer to the end and re-season if needed.

Let this simmer for a good 20 mins, longer if you can wait and in the meantime prepare some

Paleo spaghetti from our previous post or just regular spaghetti if you prefer.

Enjoy! 🙂

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