“If you don’t follow a good Nutrition plan, your bodybuilding with one arm behind your back” – Shawn Ray
Whilst I don’t cut out meat completely, but at the same time eat quite a bit less of it than I used to, with it being Veganuary, this month I thought I would experiment with a few recipes and try out Quorn mince.
Here is my take on the delicious Bolognese but using Quorn mince for a try and change. Quorn mince is a great alternative to normal meat mince and you certaintly do not lose any of the delicious flavours through not using 100% meat.
Of course, the presence of the wholewheat Pasta gives even more of a carb boost and the addition of the onion and carrot makes it a hearty dish containing lots of good irons and vitamins.
175g Wholewheat Spaghetti ( 290 Calories, 2g Fat, 58g Carbs, 8g Protein)
100g Quorn Mince ( 79 Calories, 2g Fat, 3g Carbs, 1g Protein)
1 Onion, finely diced ( 40 Calories, 0g Fat, 9g Carbs, 0g Protein)
1 Carrot, finely chopped ( 21 Calories, 0g Fat, 5g Carbs, 1g Protein)
400g Tin Chopped Tomatoes ( 90 Calories, 0g Fat, 16g Carbs, 2g Protein)
1 tbsp of Olive Oil ( 120 Calories, 14g Fat, 0g Carbs, 0g Protein)
1) Fry the carrot and onion in the olive oil for a few minutes until the vegetables have began to soften and are a little brown.
2) Add the Quorn mince to the vegetables and continue to fry on a medium heat for approximately close to 10 minutes.
3) Add the Chopped tomatoes and a little water. Bring back to the boil and then simmer for a further 10 minutes. A little of the water will evaporate as you are simmering the sauce anyway.
4) Once you have added the tomatoes and water and are simmering the sauce, bring to the boil a saucepan of water.
5) Season with salt and cook the spaghetti for approximately 8 minutes until al dente.
6) Drain the Spaghetti, Spoon on to a plate or in to a pasta dish.
7) Top with the Bolognese and garnish with a little parmegiano cheese.