Just8 Glasgow Based Food Blog – New Recipe! Simple Quality Quorn Bolognese
THIS FOOD BLOG takes a good look at the benefits of Quorn mince and gives an easy after-work recipe. We live in a time when we are all being encouraged to eat less fat and less sugar. It is hard to ignore the reduced fat content of Quorn mince versus lean beef mince and regular beef mince. Here are the stats for mince, lean mince and Quorn:
- Energy per 100g, 209kcal (Mince) vs 124kcal (Lean mince) vs 105kcal (Quorn).
- And Saturated fat per 100g, 6.5g (Mince) vs 2g (Lean mince) vs 0.4g (Quorn).
The average recommended saturated fat daily intake for an adult female is 20g and for an adult male is 30g. The first time I tried Quorn mince I was surprised by its similarity to beef mince, especially the texture. I have heard of some people giving it to their other halves and only revealing after a few mouthfuls that they are actually eating Quorn and not beef mince. I do think you can tell the difference but it is not a big difference. I felt full afterwards but not too full, which I sometimes feel after eating meat. Additionally quorn mince is a bit cheaper. For a 500g pack, it is roughly £1.50 less.
So now you know the benefits of Quorn mince and want to give it a try, you can either follow my simple recipe or if you are already the king/queen of beef bolognese just substitute Quorn mince for beef mince. This way you can easily have a meat-free day – something all non-vegetarians are being encouraged to do.
Just 8 – Glasgow Based Food Blog Recipe for Simple Quality Quorn Bolognese
- 500g Frozen Quorn Mince ( I use the leftovers the next day).
- 1 Onion – roughly chopped
- 2 Carrots – roughly chopped – anyway you like!
- 1 Beef Stock Cube plus 400ml of water (Instead you could use veg or chicken stock – doesn’t really matter)
- 400g Carton of Chopped Tomatoes or 400g of Passata
- Parmesan Cheese (couple of tsps for garnishing)
- Fresh Basil Leaves (handful for garnishing)
- 60g Pasta per person (Instead of pasta could also use baked potato, sweet potato, bulghar wheat, rice, flat bread or fajita wrap, to name but a few).
1. Add a couple of tsps of olive oil to the pan and then add the chopped onion and carrots to large saucepan. Fry for 3 mins on a medium heat until both start to soften.
2. Add frozen Quorn mince, stock and chopped tomatoes to frying pan. Mix around a little. Let this mixture simmer for 20 mins. This is really until the carrots soften.
3. After the Quorn mixture has cooked for 5 minutes or so, put the pasta and a few mugfuls of water into a separate saucepan and boil for about 10 minutes (or however long the packaging tells you the pasta needs). If in doubt put in more water than you think you need, to stop it boiling dry.
4. Once cooked, drain the pasta. Once the Quorn mixture has finished cooking, put pasta on plate followed by the Quorn mixture.
5. Always looks and tastes great with grated parmesan over the top and a few basil leaves tucked into the Quorn mixture.
N.B. Other ingredients which can be used include (but not limited to): chopped mushrooms, chopped peppers, 2 crushed garlic cloves,1tsp oregano and 1tsp of marjoram. I would add these at the carrot and onion stage. Also 100ml red wine which I would add with the stock etc.
N.N.B…. There are enough leftovers that you can use them the next day with something different, like a baked potato or in a fajita!