Chipotle Quorn Bolognaise & Courgette Pesto Bread

This recipe makes a bit of a change in that it’s not a sweet dessert or cake recipe – yes, that’s right, a SAVOURY one!

Over the past few weeks James and I have been experimenting more with Quorn mince to try and keep a balance of our intake of meat, fish and vegetarian sources when cooking dinner. Wanting to spice it up a bit (here’s why we love chillies so much), I made this smokey, chipotle infused bolognaise packed with flavour and plenty of vegetables to bulk it out a bit.

Brown rice and quinoa would be an ideal partner for this meal, but I had the urge to make a savoury, gluten-free bread to dunk into this and mop up the juices. Admittedly this was just an experiment – but one that turned out perfectly, so I had to share it! I didn’t have any cheese in but a little grated into the mixture before baking would make an awesome addition. Give it a go for an easy, healthy midweek meal!


Chipotle Bolognaise
Ingredients (for 2-3 servings):

  • 250g Quorn mince
  • 1 leek, sliced into thick chunks
  • 1 yellow or orange pepper, chopped
  • 2 large handfuls mushrooms, sliced
  • 1 jalapeno chilli, diced
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp Sriracha hot sauce
  • ½ tsp Tabasco Chipotle sauce
  • Herbs, salt, pepper
  • 2 tbsp tomato puree
  • ½ can chopped tomatoes

Get cooking!

  1. Heat a little coconut oil in a large pan, then stir in the leeks, chilli and peppers and cook on a high-medium heat for 5 minutes until slightly softened.
  2. Stir in the Quorn mince then sprinkle in the paprika, smoked paprika, Sriracha and Tabasco sauce, cooking while continuing to stir.
  3. In a cup, mix together the tomato puree with the herbs, salt and pepper and about 3 tbsp boiling water and mix to a paste. Stir into the pan along with the chopped tomatoes.
  4. Bring to the boil then simmer for 10 minutes, until some of the liquid has evaporated and you have a delicious, thick bolognaise.


Courgette & Pesto Bread
Ingredients (makes 12 slices):

  • ½ cup coconut flour
  • 1 cup buckwheat flour
  • 2 tsp baking powder
  • 1 and ½ courgettes, grated
  • 1 tbsp pesto (shop bought or homemade, red or green – up to you!)
  • 2 eggs
  • 100ml skimmed milk
  • Plenty of herbs (oregano, basil, dried mixed herbs), salt and pepper
  • 1 tsp paprika
  • 1 tsp Sriracha hot sauce

Get baking!

  1. Preheat the oven to 190 degrees C and lightly grease and line a baking tin.
  2. Put the flours, baking powder, herbs, paprika and seasoning in a large bowl and mix well.
  3. Once you have grated the courgettes, place in kitchen towel and use to squeeze out excess moisture. Now mix into the flours until well coated.
  4. Whisk together the eggs, milk, pesto and Sriracha sauce, then pour into the bowl. Gently fold in and mix thoroughly until well combined and you have a smooth, dense, dough-like consistency.
  5. Spoon into the prepared tin and smooth out with the back of a spoon so the base is covered and the top is even.
  6. Bake for about 25-30 minutes until risen and golden, then remove from the oven. Leave for 10 minutes, then slice into squares, transfer to a wire rack to cool. Keep in an airtight container in the fridge for up to 3 days.



Ideally, you want the bread warmed up when served alongside a decent helping of the bolognaise (heated up, of course!) – so either serve from the oven after about 10 minutes, or place back in the oven for a few minutes to warm through if it’s later that day or the day after. Now, tuck in!