RECIPE: Meaty Vegetarian Ragu


Are you a vegetarian but miss the taste of meat? Are you trying to give up meat but your partner isn’t convinced? This recipe is versatile, easy to make and tastes as good as a beefy ragu sauce. This recipe will serve 4 people.


  • 350g Quorn mince (contains egg so isn’t suitable for Vegans)
  • 1 chopped medium onion
  • 2 chopped garlic cloves
  • 1/2 cup finely diced carrot
  • 1/2 cup diced courgette
  • 1/2 cup frozen peas
  • 1 cup spinach
  • 1 tsp Italian herbs
  • 1 400g carton/tin of chopped tomatoes
  • 1 tbsp Bisto or other vegetarian gravy
  • 100ml water
  • 1 tbsp tomato puree
  • 1 tsp Marmite – haters won’t be able to taste it as Marmite


  • Heat oil in a pan and add the onion, garlic, carrot and courgette
  • Once the onion has softened, add the mince and herbs and cook for a further 5 minutes on high heat
  • Add the tomatoes, gravy powder, water, tomato puree and Marmite
  • Season to taste
  • Simmer gently for 10 minutes then add the peas and spinach.
  • Leave to simmer for a further 20 minutes until all ingredients are cooked through

Now here is where the versatility comes in. You can use this filling to make a number of dishes suitable for any family dinner table. Why not try:

  • Spaghetti Bolognese – Just add the mixture to some cooked pasta of your choice
  • Cauliflower Cottage Pie (this is my favourite)
    • Chop two cauliflowers, place in water, bring to the boil and cook until tender, about 10 minutes.
    • Drain off as much water as possible, season and add butter if you wish
    • Mash and layer on top of the filling.
    • Add cheese if you wish and bake in the oven for 25 minutes
    • Of course you can always by a shop bought mash like sweet potato mash.
  • Filo Pie – Buy some filo pastry from your local big supermarket. Place 1 layer over your filling in a pie dish, brush with olive oil, repeat again and then scrunch another sheet over the middle of the pie. Bake in the over for 20 minutes.
  • Dollop it on a jacket potato



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