Why You’ll Love This Veggie Packed Quinoa Bolognese

• It’s a true one-pot wonder. From the initial sauté to the final simmer, everything happens in a single Dutch oven or large pot. That means maximum flavour development with minimal cleanup, which is honestly a win in my book any day of the week.
• The texture is surprisingly meaty. The quinoa swells up as it cooks, creating a satisfying, substantial bite that really mimics the heartiness of a traditional meat sauce. You won’t feel like you’re missing out at all.
• It’s a brilliant way to eat more vegetables. We’re not just hiding them; we’re celebrating them! The finely diced veggies create a rich, complex sweetness that forms the backbone of the sauce. It’s a meal you can feel really good about serving to everyone.
• It’s freezer-friendly perfection. This sauce freezes beautifully for up to three months. Making a double batch is one of the smartest meal prep moves you can make—future you will be so grateful on a busy night.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 150 g mushrooms, finely chopped (cremini or button work great)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 (800 g) can crushed tomatoes
• 250 ml vegetable broth
• 120 g uncooked quinoa, rinsed well
• 2 tbsp soy sauce or tamari (for that deep umami kick)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• To serve: Cooked pasta of choice, fresh basil, and nutritional yeast or vegan Parmesan

Tools: A large Dutch oven or heavy-bottomed pot with a lid, a good wooden spoon, and a sharp chef’s knife for all that dicing.

The key here is in the prep—taking the time to finely dice your vegetables means they’ll truly melt into the sauce, creating a seamless, rich texture. And don’t skip rinsing the quinoa! It removes its natural bitter coating.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• The “Fine Dice” is Non-Negotiable. You want the onion, carrot, celery, and pepper to be in very small, uniform pieces. This isn’t just for aesthetics; it allows the vegetables to break down completely, thickening the sauce and distributing their sweetness evenly. Think of it as building a flavour foundation.
• Rinse Your Quinoa. Seriously. Quinoa has a natural coating called saponin that can taste soapy or bitter. Giving it a good rinse in a fine-mesh sieve under cold water until the water runs clear is a simple step that makes a world of difference in the final taste.
• Why Soy Sauce? It might seem unusual, but a splash of soy sauce is our secret weapon for umami depth. It replaces the savory depth you’d typically get from Worcestershire sauce or long-simmered meat. Tamari is a great gluten-free alternative.
• Don’t Rush the Tomato Paste. When you add the tomato paste, let it cook for a full minute or two, stirring constantly. You’ll notice it darken slightly and start to stick to the bottom of the pot—this is called “cooking out the raw flavour,” and it adds a wonderful caramelized note to the whole dish.

How to Make Veggie Packed Quinoa Bolognese

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic bite of the salad cuts through the richness of the sauce beautifully, balancing the meal perfectly.
• Garlic bread or focaccia — Essential for mopping up every last bit of sauce from your bowl. It’s a non-negotiable side for a truly satisfying experience.
• Roasted broccoli or green beans — If you want to keep the veggie theme going, a side of simply roasted greens adds a lovely textural contrast and colour.

Drinks

• A medium-bodied red wine like a Chianti or Sangiovese — The bright acidity and cherry notes in these wines are a classic pairing for tomato-based sauces, and they work wonderfully here.
• A crisp, non-alcoholic ginger beer — The spicy-sweet fizz is incredibly refreshing against the savory depth of the Bolognese, making it a great option for all.

Something Sweet

• Dark chocolate almond clusters — A few pieces of something dark and slightly bitter after this hearty meal feels just right, without being overly sweet.
• A small bowl of fresh berries with a dollop of coconut cream — Light, fresh, and a perfect, palate-cleansing way to end the meal on a bright note.

Top Mistakes to Avoid

• Mistake: Not dicing the vegetables finely enough. Large chunks of veg won’t break down during the relatively short cooking time, resulting in a chunky, less unified sauce texture. The goal is for them to disappear into the background, lending their sweetness without a prominent crunch.
• Mistake: Skipping the rinse of the quinoa. I’ve made this mistake before in a hurry, and you can definitely taste the bitterness. It’s a two-minute step that ensures your sauce tastes clean and delicious.
• Mistake: Boiling the sauce too vigorously. Once you add the quinoa and liquids, you want a gentle, steady simmer. A rolling boil can make the quinoa break down too much and make the sauce starchy or gummy.
• Mistake: Underseasoning. Because we’re not using meat, you need to be a bit more generous with salt and pepper. Taste at the end and don’t be shy! The soy sauce adds salt, but you’ll likely need a bit more to make all the flavours pop.

Expert Tips

• Tip: Make it a double batch for the freezer. This sauce freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It will be your secret weapon for a effortless dinner months from now.
• Tip: Try a splash of balsamic vinegar. Stir in a teaspoon of good balsamic vinegar at the very end of cooking. It adds a subtle, sweet acidity that can really elevate the overall flavour profile.
• Tip: Let the kids customize their bowls. Set up a little topping bar with grated cheese, extra basil, red pepper flakes, and even some sweetcorn. It makes dinner fun and gets everyone involved.
• Tip: Use it beyond pasta. This quinoa Bolognese is incredibly versatile. Try it as a filling for jacket potatoes, a topping for polenta, or even inside lasagna layers for a delicious twist.

FAQs

Can I use a different grain instead of quinoa?
Absolutely! Brown lentils are a fantastic substitute. Use about 200g of cooked brown lentils and add them in at the same time you would the quinoa. You won’t need the extra simmering time for the grain to cook, so just let the sauce simmer for 10-15 minutes after adding the lentils to allow the flavours to meld. Bulgur wheat could also work, but adjust the liquid slightly as it absorbs differently.

My sauce is too thick. What can I do?
No problem at all! Simply stir in a little more vegetable broth or even a splash of water until it reaches your desired consistency. The quinoa will continue to absorb liquid as it sits, so you may need to do this when reheating leftovers too. It’s much easier to thin a sauce than to thicken it, so err on the side of slightly too thin at the end of cooking.

Can I make this in a slow cooker?
You can! Sauté the vegetables and tomato paste in a skillet first (this step is crucial for flavour), then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The quinoa will become very soft, but it will still be delicious. I’d recommend checking it an hour before the end to see if it needs more liquid.

How long will leftovers keep in the fridge?
Stored in an airtight container, this Bolognese will keep beautifully in the refrigerator for up to 4 days. The flavours often taste even better the next day as they continue to meld. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened up too much.

Is this recipe gluten-free?
Yes, as long as you use tamari instead of regular soy sauce (which contains wheat) and ensure your vegetable broth is certified gluten-free, this entire recipe is naturally gluten-free. Just be sure to serve it with your favourite gluten-free pasta or over polenta to keep the meal entirely GF.