Quick Vegetarian Spaghetti Bolognese Recipe Quorn

I think I would be representative of many people - I enjoy a mostly plant-based diet which includes a lot of meat substitutes. I know some people prefer not to eat these, or cook purely with vegetables, but for me personally, the meat substitute is the pizazz, the centrepiece, the best part of the dish, much as meat would be for those that eat it. Example; quorn (I realise the original recipe isn’t vegan, but serves as an obvious example) or similar own-brand vegan mince in a chilli or bolognese sauce, veggie bacon or sausages in a cooked breakfast, chicken pieces or tofu in any sort of curry.
Now, tofu is the exception to this rule, because people do include that in recipes. However, pretty much any recipe I’ve ever seen for something which I would absolutely include fake meat in - such as the above chilli or bolognese examples - never includes that key ingredient, the recipes are vegetables only. I’ll be one of the first to tell you that vegetables are delicious of their own accord, but you still won’t ever catch me forgoing the equivalent meat substitute in any traditional recipe, so I’m not sure why recipes online or in books don’t reflect this.
I can see two potential reasons for this:

Recipes don’t want to mention any brand (i.e. Quorn), which I can understand, but there would be nothing to stop them saying “frozen soya mince (from your supermarket’s vegetarian isle)” or similar.
They’re not including meat substitutes because they’re assuming people will follow the standard meat-eaters’ recipe and simply substitute.

Why do recipes seemingly never want to include meat substitutes like Quorn?

I think I would be representative of many of us here - I enjoy a vegetarian diet which includes a lot of meat substitutes. I know some people prefer not to eat these, or cook purely with vegetables, but for me personally, the meat substitute is the pizazz, the centrepiece, the best part of the dish, much as meat would be for those that eat it. Example; quorn or similar own-brand veggie/vegan mince in a chilli or bolognese sauce, veggie bacon or sausages in a cooked breakfast, chicken pieces or tofu in any sort of curry.
Now, tofu is the exception to this rule, because people do include that in recipes. However, pretty much any recipe I’ve ever seen for something which I would absolutely include fake meat in - such as the above chilli or bolognese examples, never includes anything like that - the recipes are vegetables only. By all means, vegetables are delicious of their own accord, but I never cook like this, I love having my protein equivalent.
I can see two potential reasons for this:

Recipes don’t want to mention any brand (i.e. Quorn), which I can understand, but there would be nothing to stop them saying “frozen soya mince (from your supermarket’s vegetarian isle)” or similar.
They’re not including meat substitutes because they’re assuming people will follow the standard meat-eaters’ recipe and simply substitute.

Now, I know there are some obvious exceptions to this, such as the Quorn cookbook I own, but that is literally made by the brand itself so it’s hardly surprising. The same phenomenon I’ve described is also strangely true in restaurants, you can find veggie or vegan breakfasts everywhere, but why do none of them serve veggie bacon with it (which I personally love)?
I’m actually of the opinion that the rise of veganism has done more for plant-based food in a couple years than vegetarianism has in a couple decades. We’re now seeing way more delicious meat substitute products on shelves AND in restaurants, and this is generally advertised as the vegan option, not the vegetarian one.
What are other people’s thoughts on this?

Authentic Italian ragu - but vegetarian

So my partner is a massive fan of Carluccio's ragu recipe, which he's made successfully for many dinner parties.
One of my best friends is vegetarian, and what I wanted was to try and replicate that recipe and (more importantly to me) its depth of flavour, with 100% vegetarian ingredients. But while a swap of the beef and pork mince for Quorn mince is obvious, I'm struggling to think of what to replace the pancetta and beef stock with.
So far I'm thinking of vegetable stock with a teaspoon of Marmite in it for the umami/salty beef stock flavour, but the pancetta genuinely has me stumped. Will veggie bacon really cut it? Should I try adding loads of incredibly finely chopped mushrooms?
Any advice and suggestions would be greatly appreciated! Also note I'm UK-based, but in London, so I do have access to things like Asian stores, but may lack certain specialised US-only ingredients. Thank you all in advance!

How long should I cook Quorn mince for a bolognese

Usually I make bolognese with beef or lamb minced meat but I am making it for a vegetarian and I have a few questions for you lovely people. 1) When do I add the quorn to the recipe, usually I would add it near the beginning right after sautéing the onions. Is it the same?
2) I would usually simmer the bolognese sauce (meat included) for at least an hour before serving. Can I do the same or will the quorn just disintegrate?

quorn bolognese recipe for 4 video

When the onions are ready, turn up the heat and add the mushrooms - fry for 2 minutes, then add the peppers and fry for a further 1 minute. Turn the heat right down again and add the Quorn mince, crumbled stock cube, oregano and seasoning. Fry for 1 minute, stirring continuously and then add the tinned tomatoes. Try this delicious gluten-free spaghetti Bolognese recipe, with Quorn Mince, red wine, garlic, onion and mushrooms. Click to get more tasty meal ideas. Quorn Spaghetti Bolognese has 90% less saturated fat than a beef version †[1] ... Try this recipe for grilled Quorn Meat Free Meatballs in a zesty lime and roasted garlic sauce - perfect on the... 10 mins. Serves 4-6. 500 Cals Per serving. Recipes Fresh and Spicy Quorn Burger . Try this quick spaghetti bolognese recipe, made with Quorn mince, mushrooms and onion in a delicious tomato sauce. Ready in 20 minutes Cooking time 15 minutes Prep time 5 minutes Serves 4 Quorn. 308 people have saved this recipe Find the closest shop. Ingredients 350g Quorn Mince Add the garlic and mushrooms, cover and cook over medium/high heat, stirring frequently for 2-3 minutes. Increase the heat, add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well, cover and cook for 8-10 minutes. STEP 1. Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more. STEP 2. Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Increase the heat, add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well, cover and cook for 8-10 minutes; Meanwhile, cook the fresh spaghetti according to pack instructions; Pour Quorn's bolognese sauce over the spaghettis, season to taste and top with the grated cheese Method. 1. Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more. 2. Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. 3. Bolognese is one of my favourite Italian dish, it’s extremely delicious, comforting, and jammed-packed with fantastic flavours. My classic beef bolognese or the turkey bolognese are always a big hit with us. It doesn’t happen often that I say no to meat, but when I feel like having a break from it, the quorn mince is the best substitute for any kind of ground meat. Try this tempting recipe for a healthier courgetti Bolognese, made using courgettes, mushrooms, onion, celery, and Quorn Mince. Under 300 calories per portion, low in fat and saturated fat, four of your five a day and high in protein.

Quick Vegetarian Spaghetti Bolognese Recipe Quorn

quorn bolognese recipe for 4

quorn bolognese recipe for 4 - win

Why do recipes seemingly never want to include dedicated meat substitutes?

Why do recipes seemingly never want to include meat substitutes like Quorn?

Authentic Italian ragu - but vegetarian

How long should I cook Quorn mince for a bolognese

quorn bolognese recipe for 4 video

quorn bolognese recipe for 4 top