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