Veggie bolognese

tastes really rich but is surprisingly low in calories. Bake the vegetables first, so their flavour and texture is enhanced. Pasta and Parmesan are optional to bulk out the recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 220 ̊C/fan 200 ̊C/Gas 7.

Step 2

2 Place the pepper and carrot on a baking tray and drizzle with 1 tablespoon of the olive oil. Season with sea salt and ground black pepper and toss lightly. Bake for 15–20 minutes, or until softened and lightly browned.

Step 3

3 Meanwhile, heat the remaining oil in a deep frying pan or shallow flame-proof casserole and gently fry the onions, celery and mushrooms for 10 minutes, stirring regularly.

Step 4

4 Add the Quorn mince, lentils and garlic, and cook for 2 minutes more, stirring.

Step 5

5 Tip the tomatoes into the pan, sprinkle with the oregano and crumble over the stock cube. Add 300ml water, bring to a simmer and cook for 5 minutes, stirring occasionally.

Step 6

6 Remove the tray from the oven and transfer the roasted vegetables to the pan. Return to a gentle simmer and cook for a further 15 minutes, or until the sauce is thick, stirring regularly. Adjust the seasoning to taste.