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Quorn Zucchini Bolognese

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Try this tempting recipe for a healthier Bolognese which is made using zucchini, mushrooms, onion, celery, and Quorn Grounds which are low in saturated fat and high in protein.

288 CalsPer serving
Serves 4
18 mins
DifficultyEasy

Ingredients

  • 1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, crushed
  • 1 cup mushrooms, diced
  • 1/3 cup red wine
  • 1 and 2/3 cups tomato passata
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 gluten free vegetable stock cube, dissolved in 2/3 cup hot water
  • 1 tbsp tomato puree
  • 1 tsp oregano
  • Bunch fresh basil leaves, torn
  • Salt and pepper to taste
  • Hard cheese of your choice, grated to serve

For the zucchini:

  • 4 medium zucchinis, cut into thin ribbons
  • 2 tbsp olive oil
  • 1 tbsp grated vegetarian Parmesan