Chipotle Quorn Bolognaise & Courgette Pesto Bread

• 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.ntir in the Quorn mince then sprinkle in the paprika, smoked paprika, Sriracha and Tabasco sauce, cooking while continuing to stir.nn 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.nring to the boil then simmer for 10 minutes, until some of the liquid has evaporated and you have a delicious, thick bolognaise.
2. BREAD: Preheat the oven to 190 degrees C and lightly grease and line a baking tin.nut the flours, baking powder, herbs, paprika and seasoning in a large bowl and mix well.nnce you have grated the courgettes, place in kitchen towel and use to squeeze out excess moisture. Now mix into the flours until well coated.nhisk 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.npoon into the prepared tin and smooth out with the back of a spoon so the base is covered and the top is even.nake 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.
3. 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!

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Taken from www.yummly.com/recipe/Chipotle-Quorn-Bolognaise-_-Courgette-Pesto-Bread-1268371 (may not work)