Vegetarian Spag-Bol.

I have just discovered Quorn products. I am still doing my research, and so far so good. It’s good to see that although they are not vegan approved products, they have started trying to reduce and replace the use of eggs in their products and they now use free range eggs.
This spaghetti was so good. My boys loved it. I was so impressed by how much they loved it that i have made it twice in two weeks, which is pretty impressive since the last time we had spaghetti was years ago. Much to my demise, they showed relief when i said that we had run out of spa-bol. I think i went spag-bol crazy. Just a little bit.
This is easy and takes the same time if not less time than making ‘real’ spag-bol.


1 x300g packet of Quorn Mince (If you are at coles it’s in the freezer section with other non meat frozen stuff)

1 or 2 cloves of crushed or diced garlic

1 diced onion

1 x400g tinner crushed tomatoes

1/2 can of tomato soup

1/2 cup of water

1 tbs of tomato paste

Your choice of fresh herbs e.g. parsley, oregano or basil

1 tsp vegetable stock

1 grated zuchinni

1 grated carrot

1-2 tbs of olive oil

salt and pepper to taste

pasta to serve with

(Allow for 20 – 30 minutes to make)

Heat olive oil on a medium-high heat and add the diced onions until soft and then add the garlic. Add tinned tomatoes, tinned soup, water, vegetable stock and grated vegetables. Warming them before you add the Quorn mince. Add the Quorn mince and stir around, allow the mince to soak up the flavours for 10-15 minutes on a medium-low heat. I bring it to the boil, then turn it down and place the lid to sit for about 15 minutes. Add a little more liquid if needed. Season to taste and stir in the finely chopped herbs just before serving.
Serve over pasta, add parmesan cheese if desired or add a sprinkle of nutritional yeast.
This serves two hungry people and about three to four peckish people. I used the left overs to make nachos, sloppy joe style sandwiches and served on toast for a lazy dinner.