Chipotle Quorn Bolognaise & Courgette Pesto Bread

Name: Chipotle Quorn Bolognaise & Courgette Pesto Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Quorn mince; 1 leek sliced into thick chunks; 1 orange pepper or yellow, chopped; 2 handfuls mushrooms sliced; 1 chilli jalapeno, diced; 1 teaspoon paprika; 1/2 teaspoon smoked paprika; 1/2 teaspoon Sriracha hot sauce; 1/2 teaspoon chipotle sauce Tabasco; 2 tablespoons tomato puree; 1/2 can chopped tomatoes; 1/2 cup coconut flour; 1 cup buckwheat flour; 2 teaspoons baking powder; 1 1/2 courgettes grated; 1 tablespoon pesto shop bought or homemade, red or green - up to you!; 2 eggs; 100 milliliters skimmed milk; 1 teaspoon paprika; 1 teaspoon Sriracha hot sauce; salt

Servings: persons

250 grams Quorn mince
1 leek sliced into thick chunks
1 orange pepper or yellow, chopped
2 handfuls mushrooms sliced
1 chilli jalapeno, diced
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon Sriracha hot sauce
1/2 teaspoon chipotle sauce Tabasco
2 tablespoons tomato puree
1/2 can chopped tomatoes
1/2 cup coconut flour
1 cup buckwheat flour
2 teaspoons baking powder
1 1/2 courgettes grated
1 tablespoon pesto shop bought or homemade, red or green - up to you!
2 eggs
100 milliliters skimmed milk
1 teaspoon paprika
1 teaspoon Sriracha hot sauce
salt

1
["BOLOGNAISE: 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.", "BREAD: Preheat the oven to 190 degrees C and lightly grease and line a baking tin.
5
Put the flours, baking powder, herbs, paprika and seasoning in a large bowl and mix well.
6
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.
7
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.
8
Spoon into the prepared tin and smooth out with the back of a spoon so the base is covered and the top is even.
9
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.", "SERVE: 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!"]

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 250 grams Quorn mince, 1 leek sliced into thick chunks, 1 orange pepper or yellow, chopped, 2 handfuls mushrooms sliced, and more.

Yes, Chipotle Quorn Bolognaise & Courgette Pesto Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!