Vegetarian Bolognese recipe

(107 ratings)

Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.

White plate of vegetarian bolognese with dusting of cheese
(Image credit: Getty/gbh007)
  • Vegetarian
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Five A DayTwo
Cost RangeCheap

This vegetarian Bolognese takes one of the most popular meals in Britain and gives it a veggie-friendly makeover. 

This classic Bolognese has been given a vegetarian-friendly twist. It's really simple to make and ready in as little as half an hour. If you want to cut down your time even further, use ready chopped frozen vegetables for the sauce, instead of chopping your own. Be sure to use a vegetarian hard cheese alternative to Parmesan cheese and use vegetarian Worcestershire sauce as the original is made with anchovies. This recipe seves four and makes a great family dinner.


  • 400g (14oz) mixed chopped vegetables (onion, courgettes, carrots and peppers all work well)
  • 300g (11oz) pack Quorn mince
  • 1 tin chopped tomatoes
  • 1tbsp vegetarian Worcestershire sauce
  • 3 tbsp tomato purée
  • 400g (14 oz) pasta
  • Vegetarian hard cheese, optional




  1. Set a large pan of salted water on the hob to boil, for the pasta. 
  2. Gently fry the vegetables in 1 tbsp oil for 5 mins, until soft. 
  3. Add the Quorn mince, mix well and cook for another couple of minutes.
  4. Stir in the tomatoes, vegetarian Worcestershire sauce, tomato purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins.
  5. Meanwhile cook the pasta according the pack's instructions and drain. Pour the Bolognese sauce on top. Sprinkle with cheese shavings to serve.

Top tip for making vegetarian Bolognese

To make this low calorie meal even healthier, use wholemeal pasta, which gives you more fibre and nutrients than pasta that uses refined flour.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.