Slow Cooker Vegan Bolognese

by | Jul 12, 2019 | Flavor Reset 2.0 DInners

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Slow Cooker Vegan Bolognese

This recipe will yield enough to freeze for later!
Prep Time20 minutes
Cook Time8 minutes
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American, Italian, Vegan, WFPB
Servings: 8
Calories: 61kcal

Equipment

  • slow cooker
  • spiralizer

Ingredients

  • 1/2 head cauliflower cut into florets
  • 1 10 oz container of mushrooms
  • 2 cups shredded carrots
  • 2 cups eggplant cut into chunks
  • 2 28oz cans crushed tomatoes
  • 6 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tbsp agave nectar or maple syrup
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp oregano
  • 1 tbsp basil dried
  • 1 1/2 tsp rosemary
  • salt and pepper to taste
  • 2-4 zucchinis

Instructions

  • Rice cauliflower in the food processor. Empty out into your 4 or 5 quart slow cooker.
  • Pulse mushrooms in the food processor and pulse until small. Add to the slow cooker. Also pulse carrots and eggplant separately, and transfer to the slow cooker.
  • Add in the rest of the ingredients, except for zucchini. Cook on low 8 to 9 hours on low or 4 to 5 hours on high.
  • In the meantime, spiralize your zucchinis. If you don't have a spiralizer, use a peeler to make ribbons out of zucchini. Heat the zoodles right before serving.

Nutrition

Calories: 61kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 435mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4610IU | Vitamin C: 29.1mg | Calcium: 57mg | Iron: 1.3mg
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