This nutritious Vegetarian Quorn & Lentil Bolognese is so versatile and delicious! It is a mix of both a meat substitute and lentils, plenty of veg and lots of delicious herby tomato flavour. You can enjoy it in so many ways too, with pasta and rice, on a jacket potato, or with nachos. It's a quick and easy meal, great for weeknights and something the whole family will enjoy!
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Ingredient Tips & Equipment Information
- Don't feel guilty about using a shop bought pasta sauce, they are so handy and convenient and they taste great too. I use them often, however if you don't want to then replace this ingredient with two tins of chopped tomatoes. You may also want to add some extra herbs too.
- I use Quorn vegetarian mince regularly as it's so convenient and easy to use, you can use any vegetarian or vegan meat substitute that you prefer in this recipe. If you don't want to use a meat substitute, then add an extra tin of lentils instead or some mushrooms.
- A red wine stock pot is my secret ingredient! Not only does it save opening a whole bottle of wine (and you'll have more for drinking!) but it packs in lots of flavour and really makes this bolognese rich and special.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vegetarian Quorn & Lentil Bolognese
Cook the onion, garlic, carrot and pepper in a pan with a little oil until soft. Add the vegetarian mince and lentils and mix in. Then add the pasta sauce, tomato puree, herbs and red wine stock. Simmer for 15 minutes, then serve.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the bolognese last and can it be frozen?
Once fully cool, this bolognese can be stored for 3 days in the fridge in an airtight container. Or you can freeze it for up to 3 months. Defrost overnight in the fridge and reheat either in the microwave or in a pan on the hob.
Can this recipe be made vegan?
Yes! The only thing you will need to change is the Quorn mince as it is not vegan. You can replace it with a vegan mince substitute, or instead add an additional can of lentils, or some chopped mushrooms. Make sure to serve it with vegan suitable sides.
What can you serve with this recipe?
- Any vegetarian or vegan cheese!
- Pasta
- Rice
- Jacket potato
- Chips, fries or wedges
- Garlic bread
More tips for making the Vegetarian Quorn & Lentil Bolognese:
- You can add other vegetables to the bolognese depending on your preference. Such as chopped mushrooms, courgette or celery. I usually add whatever veg is languishing in the fridge!
- I've not made this recipe using dried lentils. Tinned lentils are so much more convenient and are low cost too, I really recommend trying them
- You can cook Quorn mince directly from frozen, so there's no need to worry about defrosting it
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Chef's knives
- Garlic press
- Chopping boards
- Kitchen scales
- Cheese grater
- Saucepan
- Can opener
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Vegetarian Quorn & Lentil Bolognese
Ingredients
- 1 tbsp Vegetable oil
- 1 White onion medium, diced
- 2 Peppers diced
- 1 Carrot diced or grated
- 3-4 cloves Garlic finely chopped
- 300 g Vegetarian mince I used Quorn
- 235 g Tinned lentils drained
- 500 g Pasta bolognese sauce (or 2 x 400g tins chopped tomatoes)
- 1 tbsp Tomato puree
- 1 Red wine stock pot
- 1 tsp Oregano
- 1 tsp Thyme
Instructions
- Heat the oil in a large saucepan on a low heat
- Add the onion, pepper, garlic and carrot to the pan and cook for 8-10 minutes until the onion has softened and starts to go translucent
- Add the Quorn mince and lentils, and stir everything together
- Then add the pasta sauce, tomato puree, red wine stock pot, oregano and thyme, and bring the mixture to a gentle simmer
- Simmer for 15 minutes. While it is simmering you can cook pasta or rice to serve it with if you like
- Serve immediately, and top with grated cheddar cheese if you like
- Once fully cool, leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months
Notes
- Don't feel guilty about using a shop bought pasta sauce, they are so handy and convenient and they taste great too. I use them often, however if you don't want to then replace this ingredient with two tins of chopped tomatoes. You may also want to add some extra herbs too.
- I use Quorn vegetarian mince regularly as it's so convenient and easy to use, you can use any vegetarian or vegan meat substitute that you prefer in this recipe. If you don't want to use a meat substitute, then add an extra tin of lentils instead or some mushrooms.
- A red wine stock pot is my secret ingredient! Not only does it save opening a whole bottle of wine (and you'll have more for drinking!) but it packs in lots of flavour and really makes this bolognese rich and special.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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