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Home » Main Course » Slow Cooker Vegan Bolognese
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Slow Cooker Vegan Bolognese

February 14, 2015 by Kathy Hester 55 Comments

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Slow Cooker Vegan Bolognese

The new wave of cold weather has me craving a hearty pasta sauce. I’ve also been working hard to sneak extra veggies into Cheryl. This Slow Cooker Vegan Bolognese is easy to make and gets a ton of veggies into your picky eater without a fight.

Saturday is the perfect day for slow cooking. Life is more relaxing once you know what you’re going to have for dinner. It’s even better when you have it cooking ahead of time.

If you have an Instant Pot, go to this page to get this recipe for the IP!

Slow Cooker Vegan Bolognese with Cauliflower, Eggplant, Mushrooms and Carrots | HealthySlowCooking.com

This sauce may look like its meaty namesake, but instead it’s full of cauliflower, eggplant, mushrooms and carrots.

I like to buy my cauliflower and eggplant at Trader Joe’s when it’s not available at my farmers market. The best deal is that you pay per item and not per pound for most of the vegetables. I always walk out of there with the largest eggplant, butternut squash or head of cauliflower that I can find.

Slow Cooker Vegan Bolognese with Cauliflower, Eggplant, Mushrooms and Carrots | HealthySlowCooking.com

When you add everything to your 4 or 5 quart crockpot, it may seem a little drier than you expect. As the veggies cook down, they will add more liquid, but if you like your sauce thinner, you can add some broth or a little water. I like mine super thick.

Slow Cooker Vegan Bolognese with Cauliflower, Eggplant, Mushrooms and Carrots | HealthySlowCooking.com

Serve over cooked brown rice and quinoa pasta or zoodles for a traditional pasta night. Sometimes, I pour some sauce over a thick piece of whole grain toast for a fast and satisfying lunch. What’s your favorite pasta sauce? Is it something you grew up on or a recipe you created yourself?

Print Recipe
4.61 from 33 votes

Slow Cooker Vegan Bolognese

Use your food processor to make quick work of the prep work then cook all day in your slow cooker. This makes a large batch so you'll have some for now and plenty to freeze for later
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 8 to 10 servings
Calories: 128kcal
Author: Kathy Hester

Ingredients

  • 1/2 head cauliflower cut into rough florets
  • 10 ounce container of mushrooms
  • 2 cups shredded carrots
  • 2 cups eggplant chunks
  • 2 28 ounce cans crushed tomatoes
  • 6 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 tablespoons agave nectar or sweetener of your choice
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons oregano
  • 1 tablespoon basil
  • 1 1/2 teaspoon rosemary
  • salt and pepper to taste

Instructions

  • Add the cauliflower florets to the food processor and pulse until it looks like couscous. Scrape out into your 4 or 5 quart slow cooker.
  • Now add the mushrooms to the food processor and pulse until small, then add those to the slow cooker. Repeat with carrots and eggplant, until all the veggies are minced and in the slow cooker.
  • Mix in the crushed tomatoes, garlic, tomato pastes, agave nectar, balsamic vinegar, oregano, basil and rosemary. Cook on low 8 to 9 hours on low or 4 to 5 hours on high.
  • Before serving add salt and pepper to taste and add more oregano, basil or rosemary if you feel that the flavor faded some during cooking. I almost always add a little extra boost.

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 6g | Fat: 1g | Sodium: 783mg | Fiber: 7g | Sugar: 17g
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Filed Under: crockpot, Fall, Main Course, Pasta, Slow Cooker Recipes, Winter Tagged With: carrots, cauliflower, crockpot, eggplant, mushrooms, pasta sauce, slow cooker, tomatoes, Vegan

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Reader Interactions

Comments

  1. Marge Evans

    February 14, 2015 at 11:54 am

    I thought I was the only one that ate pasta sauce and bread. 🙂

    Reply
    • Kathy Hester

      February 14, 2015 at 12:58 pm

      I think I’ve eaten it that way since I was little. It is delicious!

      Reply
    • Georgiann

      February 16, 2015 at 12:11 am

      Are you kidding! Warm up a bowl of sauce, take some big chunks of a really good dense peasant bread and dig in! I do it all the time. Delish!

      Reply
  2. Pattie

    February 14, 2015 at 12:55 pm

    how can i prep without the food processor?

    Reply
    • Kathy Hester

      February 14, 2015 at 12:57 pm

      You could use a hand grater or just mince all the ingredients with a knife. You’ll need to allow more time to prep though.

      Reply
  3. Martha

    March 4, 2015 at 10:24 pm

    I finally tried out this recipe – really wonderful taste and texture! I’d like to try it on my omnivore friends…. We had it over whole wheat spaghetti and loved it! So glad there were plenty of leftovers.

    Reply
    • Kathy Hester

      March 4, 2015 at 11:08 pm

      I’m so glad you like it!

      <3

      Reply
  4. Jeri

    March 14, 2015 at 4:01 pm

    would love to see the nutritional breakdown on this – looking for the carbs and sugar in particular. This really looks yummy!

    Reply
    • Kathy Hester

      March 17, 2015 at 11:52 am

      You can go to and enter in anything that you’d like to get the full nutritional values on. That way you can even enter the exact measurements you used, any brands of items so it is exactly correct.

      Reply
  5. Hela

    March 18, 2015 at 6:37 pm

    Hi! Just wondering if it freezes ok? I’m a food prep maniac due to shift work! Can’t wait to try it regardless 🙂

    Reply
    • Kathy Hester

      March 18, 2015 at 9:03 pm

      It should freeze fine, but I have to say we ate all of ours so I didn’t have any leftovers to try out.

      Reply
    • Karan

      March 16, 2016 at 8:03 am

      Did you freeze it? I’m making it today but won’t get to eat it unril tomorrow

      Reply
      • Kathy Hester

        March 16, 2016 at 4:15 pm

        It did freeze well.

        Reply
  6. Dina Payne

    April 4, 2015 at 12:58 pm

    You have got to be one of the smartest people in the world. I love this recipe! I eat on
    everything, lasagna, spaghetti, eggplant parmigiana, etc. Knowing how great it tastes
    and how good it is for me make it taste even better. Thank you for sharing it with us!

    Reply
    • Kathy Hester

      April 4, 2015 at 1:14 pm

      You are so sweet to say that!

      Reply
  7. Sarah Vance

    April 8, 2015 at 7:19 pm

    Did you use fresh or dry oregano, basil, and rosemary?

    Reply
    • Kathy Hester

      April 8, 2015 at 9:00 pm

      I used dry herbs.

      Reply
  8. Mary

    April 16, 2015 at 3:25 pm

    You REALLY need to saute the garlic in some oil before adding it to the slow cooker. I didn’t and it ruined my bolognese. I will definitely try again but will know not to make the same mistake.

    Reply
    • Kathy Hester

      April 16, 2015 at 3:30 pm

      Some people (like me) are okay with the garlic not sauteed, but I’m glad you found the way you like it.

      Reply
  9. Leslie T

    April 29, 2015 at 2:57 am

    Is there anything I can substitute the eggplant for? We don’t eat it in our house

    Reply
    • Kathy Hester

      April 29, 2015 at 9:54 am

      You can just use 2 cups of the other veggies, maybe 1 extra cup cauliflower and 1 extra cup mushrooms. You could even add a different veggie.

      If your family just doesn’t like eggplant this is a great introduction dish.

      Reply
      • Kristi

        July 23, 2015 at 7:54 am

        I used zucchini instead of eggplant and it turned out amazing!

        Reply
        • Kathy Hester

          July 23, 2015 at 8:15 am

          Awesome!

          Reply
  10. Joseph

    May 29, 2015 at 8:41 am

    If you’re not allergic to soy the you could probably turn any bolognese sauce recipe into a vegan one by just switching out the meat in the recipe for vegan “meat” crumbles, such as Yves brand (one 12-oz. package of Yves brand vegan crumbles is equivalent to 1 lb. of ground meat).

    Reply
  11. jess

    August 13, 2015 at 12:21 am

    This exceeded our expectation by miles! This was only the 2nd from this site that we’ve made (so far!), and not only is it versitile, i didnt get the standard question “what’s in it?” from the table.
    Thank you Kathy!

    Reply
    • Kathy Hester

      August 13, 2015 at 11:45 am

      Yay – that’s what I love to hear!

      Reply
  12. Erin

    August 27, 2015 at 11:46 am

    Could I make this ahead of time and freeze it?

    Reply
    • Kathy Hester

      August 27, 2015 at 12:31 pm

      You sure can!

      Reply
  13. Natalie

    May 5, 2016 at 4:12 pm

    Would maple syrup work as a sweetener in this recipe?

    Reply
    • Kathy Hester

      May 6, 2016 at 12:44 pm

      I leave the skin on. The only exception would be if there are lots of blemishes or if the eggplant is fairly old, then it would be more bitter.

      Reply
  14. Kate

    June 7, 2016 at 10:46 pm

    Silly question but should I leave the skin on the eggplant when I chop it up?

    Reply
  15. Jennifer

    June 15, 2016 at 8:47 pm

    This was fantastic! I love meat sauce. I grew up eating my grandma’s and added some of her tricks to your recipe.
    I added; bay leaf, red wine, Bragg’s, a touch of worcestershire, unsweetened apple sauce & allspice. I honestly would have a hard time telling the difference between the meat sauce and the veggie sauce had they been side-by-side. Served this wonderful concoction over edamame spaghetti that I buy at my local Costco. Yum!! Thanks so much for helping to make nutritarian cooking delicious.

    Reply
  16. Aurora

    September 13, 2016 at 10:25 am

    If I have a lot leftover can I freeze it?

    Reply
    • Kathy Hester

      September 13, 2016 at 10:34 am

      Yes, it freezes well.

      Reply
  17. Colette

    October 2, 2016 at 9:46 pm

    I would like to add lentils. I have dry red lentils or canned brown ones. What do you think would be better and when would I add them? I am quite new to cooking with lentils. Should I make any other changes if I am adding them? Thanks 🙂

    Reply
    • Kathy Hester

      October 10, 2016 at 1:08 pm

      Dry Red lentils could be added in the beginning with extra water to cook them. They will melt into the sauce. You could add the canned lentils maybe 30 minutes before serving so they get hot. They will not melt but stay whole. I hope this helps.

      Reply
  18. Rachel

    November 15, 2016 at 1:37 am

    Hi Kathy, love this recipe! Just to confirm, is it 2 x cans of tomatoes equaling 28oz or 2 x 28 oz cans? There’s a lot of difference so don’t want to mess it up! Thank you 🙂 Rachel

    Reply
    • Kathy Hester

      November 15, 2016 at 9:35 am

      It is 2 cans, with each can being 28 ounces. Have a great day!

      Reply
  19. Stacey

    December 22, 2016 at 12:18 pm

    I love this recipe!! I really feel like I am eating a meat sauce! I add a little Worstershire sauce as well because that is a meaty flavor to me. Trying to use fewer processed foods, and this is my new go-to pasta sauce. I used it to make a zucchini lasagna, and add a cup to steamed veggies. It freezes so well, I always have it on hand. Needless to say, I will never buy a jar of pasta sauce again. Thanks!

    Reply
  20. Lindaveg

    January 17, 2017 at 10:39 am

    Can I make this on the Stove top? I don;t have a slow cooker.

    Reply
    • Kathy Hester

      January 18, 2017 at 10:36 am

      Yes you can. Since I haven’t done it I can’t give you exact cooking times though.

      Reply
  21. Katie Kissack

    January 19, 2017 at 5:20 am

    Really good recipe, thanks! Even my kids who are ‘allergic’ to aubergine (eggplant) ate it and loved it ???? I whizzed a couple of sundried tomatoes in too.

    Reply
  22. lindaveg

    January 19, 2017 at 3:11 pm

    I made this on the stove today for dinner tomorrow. The only thing I would do differently is cut the eggplant much smaller. I saluted my veggies in olive oil before I added the sauce and spices … not sure how long I cooked for … an hour??? I never tasted anything like it … its so good! Can’t wait to try it on pasta and dip some bread into it!! Mine came out much redder in color than the picture.

    Reply
  23. Chery

    February 8, 2017 at 7:57 pm

    I can’t wait to make this! And I think your sauce would be great for this lazagna:

    Reply
    • Kathy Hester

      February 8, 2017 at 8:05 pm

      That’s a great idea!

      Reply
  24. Susan

    February 26, 2018 at 6:53 pm

    I usually pour salt over sliced eggplant for about 30 minutes, then rinse & pat it dry before using; that isn’t necessary for this recipe?

    Reply
    • Kathy Hester

      February 26, 2018 at 7:49 pm

      You can if you want, but I do not.

      Reply
  25. Sunshiney

    July 9, 2018 at 1:54 pm

    I really want to try this one. However, I’m allergic to mushrooms. (I know…bummer, right? It hit me out of the blue 3 years ago. Prior to that, I loved mushrooms and used them often. Now, I can’t even have broth made with a tiny amount of mushrooms. Sigh)

    What would you suggest I use instead for this recipe?

    Thanks!

    Reply
    • Kathy Hester

      July 9, 2018 at 9:36 pm

      I would just make it up with extras of the other veggies.

      Reply
  26. Willow

    September 6, 2018 at 1:14 pm

    Hi ! 🙂
    I’m currently eating this recipe and it’s good, but tastes VERY acidic (even with the 2 tablespoons of sweetener)…

    Reply
    • Kathy Hester

      September 6, 2018 at 1:16 pm

      Maybe next time leave out the vinegar because it might not suit your tastes. I use a pretty sweet balsamic myself that’s not very acidic at all. Also the tomatoes you get can change through the year.

      Reply
  27. Gayle

    December 18, 2018 at 3:29 pm

    I tried making this in my Instapot and it kept saying, “Burn”. Twice I emptied the pot and washed the bottom of it, added a bit of water and put it back in. Again, it said, burn. Now I emptied it it into a pot and am cooking it on the stove. What can I do differently in the future??

    Reply
    • Kathy Hester

      January 1, 2019 at 7:37 pm

      Depending on the model Instant Pot or the dryness of your shredded veggies you may need to add a cup or so more of water.

      Reply
  28. Charlotte

    March 24, 2019 at 4:25 pm

    We couldn’t even bring ourselves to eat this, it took me forever to get the smell out of the house, one of the worst smells, cauliflower cooked over a long time is a no no.

    Reply
  29. Patty T

    November 8, 2019 at 8:50 pm

    Thanks for this recipe. I put it on baked potatoes, pasta and baked tofu. We love a good thick sauce also!

    Reply

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