Best spices to use on minced quorn in spaghetti sauce and other recipes
Simple answer:  I would recommend using whatever herbs or spices you would use if you made the same dish with meat.  So, for a Bolognese sauce, I would pick thyme and bay, for an "alla vodka" sauce, basil and garlic, and for Marinara, oregano and peppercorn.  Given that the underlying product (quorn) has virtually no flavor of its own -- or, to the extent it does, it is not a flavor I personally would seek to highlight -- I would not worry about which herb or spice best complements it.