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Veggie Bolognese

Yields1 Serving

 1 Tbsp olive oil
 1 onion, diced
 1 carrot, diced
 1 celery stick, diced
 2 cloves garlic, crushed
 400g portabellini mushrooms, finely chopped
 1 box Fry’s Pea Protein Mince
 2 cups vegetable stock
 1 tin chopped tomatoes
 1 tsp dried Italian herbs
 2 fresh bay leaves
 salt and pepper
 fresh oregano, for serving
 cooked pappardelle pasta or quinoa, for serving

Heat a glug of olive oil in a large pan over medium heat. Add the chopped onion, carrot and celery and cook until soft, about 5-8 minutes.


Add the mushrooms & cook for 5 minutes until softened. Stir in the Fry’s Pea Protein Mince and fry for 3-4 minutes.


Next add the vegetable stock, tomatoes, dried herbs and bay leaves. Reduce heat & cook for 15-20 minutes, stirring occasionally, keeping an eye that the mixture doesn’t become dry.


Adjust seasoning to taste. Sprinkle with fresh oregano and serve dished up over cooked pasta or quinoa.

Nutrition Facts

Serving Size 4