Thursday, June 23, 2011
Recipe: Quorn Bolognese Vermicelli Bake
This is a nice filling and comforting pasta bake- a vegetarian main that's packed with flavour, that will feed the whole family very happily. Using vermicelli gives it a really interesting texture, different to most pasta bakes, and ensures that the dish doesn't dry out. Quorn is a vegetarian mince, made through combining a type of mushroom with microproteins from eggs. You can of course use TVP or any other similar veggie mince in this dish.
Quorn Bolognese Vermicelli Bake (serves 4) £1.72 with 50g mixed salad on the side (£1.60 per person if you use supermarket branded veggie mince instead of quorn).
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 x 350g pack of Quorn mince
1 vegetable Oxo stock cube
2 tsp Italian seasoning (a dried herb mix of oregano, marjoram and basil)
1 tsp sugar
1 tsp worchester sauce
250g vermicelli pasta
125g grated mozzarella
75g grated cheddar
Salt and pepper to taste
1. Fry the red onion and garlic in the olive oil in a large saucepan, covered, for 5 minutes, stirring occasionally. Add the Quorn, passata, stock cube, herbs and sugar, and cook on a low-medium heat uncovered for 15 minutes, stirring occasionally
2. Meanwhile, preheat the oven to 180C. Cook the vermicelli in salted boiling water for 3 minutes. Drain and mix into the Quorn mixture (once it has had its 15 minutes), mix well, season to taste, and then pour into a baking dish.
3. Smooth over to make it even, top with the mozzarella and cheddar, and bake in the oven for 25 minutes. Heat the bake under a hot grill for a couple of minutes to gratinate, and serve!