Dinner, Lunch, Vegan, Vegetarian

Gluten-Free Quorn Bolognese

I have been making Spaghetti Bolognese for many years now, throughout university and my time abroad, trying to make it healthier, tastier etc., draining the fat from the minced beef, trying different oils and wholegrain spaghetti.

With going meat-free, spag bol was off the menu, until a trip to the supermarket turned it on its head! Now, I know meat alternatives exist, I never got around to buying “fake meat” because I used to enjoy the real thing! Now, needs must! So, I bought some packs of quorn and have been experimenting with “chicken” and “mince beef”, to varying degrees of success (mum hated quron tikka masala, but don’t worry, it’s coming!). Considering I hadn’t had spag bol since some time last year and don’t eat pasta, Spaghetti Bolognese was on! I have had gluten-free spaghetti at home for a while because of one of my friends who has Coeliac disease, so she can eat something whenever she’s over!

I love the mix of all 3 different types of onions available at the supermarkets here in the UK (I used to have white onions in Germany!) when caramelised together, I get this delicious sweet and tangy taste and aroma! Topped with some fresh garlic, ginger and turmeric, we’re rocking!

Gluten-Free Quorn Bolognese Ingredients
Gluten-Free Quorn Bolognese Ingredients


Quorn Bolognese

250 g Quorn mince

1 red onion

1 onion

3 spring onions

3 cloves garlic

1 cm ginger

1 cm turmeric

½ red chilli

½ green chilli

½ red pepper

½ green pepper

½ teaspoon dried coriander

1 tin of chopped tomatoes

Salt and pepper to taste

2 teaspoons coconut oil

Gluten-Free Spaghetti

50 g gluten-free spaghetti (mine is made from brown rice)

1 teaspoon coconut oil

½ teaspoon salt

500 mL filtered water


Quorn Bolognese

  1. In a large saucepan, melt 2 teaspoons coconut oil, and add in sliced and diced red, normal and spring onions (keep the green leaves until the end), crushed garlic, chopped ginger and turmeric, and sauté until golden brown, cooking on 3/4 heat;
  2. Add in 1 tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates;
  3. Add in the chopped chillies, peppers and quorn, cover and leave to cook for around 10 minutes on ¼ heat (start cooking the spaghetti);
  4. Stir occasionally and check the ingredients are done as you like them;
  5. Quorn Bolognese is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).


  1. In a saucepan on ¾ heat, add 1 teaspoon of coconut oil and ½ teaspoon of salt (put the 500 mL of filtered water on to boil);
  2. Add in the boiling water, stir, add the spaghetti and stir gently for 30 seconds, cover and leave to cook for 10 minutes on ¼ heat;
  3. Check on it 5 minutes later and gently stir;
  4. Cook until it is to your liking and drain the spaghetti;
  5. Cooking time is about 10 minutes and it is ready to eat!
Gluten-Free Quorn Bolognese is served!
Gluten-Free Quorn Bolognese is served!

Preparation time: 10 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves 2 people – mum was surprised by the taste and had hers with horrible white spaghetti!

Let me know how you get on and please feel free to provide feedback 🙂

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