1 meat free quinoa bolognese - twigg studios

meat free quinoa bolognese

I did a poll on Instagram to see what recipes you wanted to see this year and vegetarian/vegan won slightly over meat dishes so I decided to create this Bolognese sauce with quinoa in place of beef. it was really tasty and I didn’t miss the meat in the sauce. if you are not keen on quinoa then use cooked lentils instead. I love spaghetti with beef Bolognese but I wanted to create and vegetarian version of it too. it can be vegan if you leave out the parmesan and use nutritional yeast instead. For extra flavour I added crispy sage rather than basil which is more traditional. I have also used some chipotle paste and flakes which is not traditional because it gives a great smoky flavour and I have also used smoked salt and brown miso paste. this is just a great way to mimic flavours you would get from meat. The taste was not spicy from the chilli at all it just adds more flavour.


  • 2 cups cooked red and white quinoa or brown lentils
  • 1 red onion finely chopped
  • 1 garlic clove crushed
  • balsamic vinegar
  • 1 tsp brown sugar
  • 150ml wine – red or white will be fine
  • 3 tbsp. tomato puree
  • 1 tin of tomatoes
  • 5 dried porcini mushrooms
  • 1 vegetable stock cube in 500ml water
  • 2 tbsp. brown miso paste
  • 1 tsp chipotle flakes
  • 1 tsp chipotle paste
  • 1 tsp smoked salt
  • pepper
  • sage

in a large pan add the chopped onion and oil and sautee until it starts to turn golden then add 1 tbsp. balsamic vinegar and a tsp of brown sugar and caramelise. add the garlic and cooked quinoa or lentils then add the wine and cook off the alcohol for 1 minute then add the tomato puree and tinned tomatoes, in a bowl add the porcini mushrooms and stock cube and cover with 500ml boiling water let sit for 5 minutes then add the liquid carefully leaving the grit at the bottom of the bowl. chop up the mushrooms and add to the pan.vthen add the mio pasta, chilli paste/flakes and smoked salt and pepper. in another pan add some oil and fry some sage leaves until crispy (about 12) then take 6 and crush and mix into the sauce and save the rest for the top. cook pasta according to packaging then add a ladle or two of the stachy pasta water and toss the pasta in the sauce and serve with grated parmesan and crispy sage.

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