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
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.
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.
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?
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
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.
Marge Evans says
I thought I was the only one that ate pasta sauce and bread. 🙂
Kathy Hester says
I think I’ve eaten it that way since I was little. It is delicious!
Georgiann says
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!
Pattie says
how can i prep without the food processor?
Kathy Hester says
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.
Martha says
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.
Kathy Hester says
I’m so glad you like it!
<3
Jeri says
would love to see the nutritional breakdown on this – looking for the carbs and sugar in particular. This really looks yummy!
Kathy Hester says
You can go to http://recipes.sparkpeople.com/ 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.
Hela says
Hi! Just wondering if it freezes ok? I’m a food prep maniac due to shift work! Can’t wait to try it regardless 🙂
Kathy Hester says
It should freeze fine, but I have to say we ate all of ours so I didn’t have any leftovers to try out.
Karan says
Did you freeze it? I’m making it today but won’t get to eat it unril tomorrow
Kathy Hester says
It did freeze well.
Dina Payne says
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!
Kathy Hester says
You are so sweet to say that!
Sarah Vance says
Did you use fresh or dry oregano, basil, and rosemary?
Kathy Hester says
I used dry herbs.
Mary says
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.
Kathy Hester says
Some people (like me) are okay with the garlic not sauteed, but I’m glad you found the way you like it.
Leslie T says
Is there anything I can substitute the eggplant for? We don’t eat it in our house
Kathy Hester says
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.
Kristi says
I used zucchini instead of eggplant and it turned out amazing!
Kathy Hester says
Awesome!
Joseph says
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).
jess says
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!
Kathy Hester says
Yay – that’s what I love to hear!
Erin says
Could I make this ahead of time and freeze it?
Kathy Hester says
You sure can!
Natalie says
Would maple syrup work as a sweetener in this recipe?
Kathy Hester says
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.
Kate says
Silly question but should I leave the skin on the eggplant when I chop it up?
Jennifer says
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.
Aurora says
If I have a lot leftover can I freeze it?
Kathy Hester says
Yes, it freezes well.
Colette says
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 🙂
Kathy Hester says
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.
Rachel says
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
Kathy Hester says
It is 2 cans, with each can being 28 ounces. Have a great day!
Stacey says
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!
Lindaveg says
Can I make this on the Stove top? I don;t have a slow cooker.
Kathy Hester says
Yes you can. Since I haven’t done it I can’t give you exact cooking times though.
Katie Kissack says
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.
lindaveg says
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.
Chery says
I can’t wait to make this! And I think your sauce would be great for this lazagna: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html
Kathy Hester says
That’s a great idea!
Susan says
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?
Kathy Hester says
You can if you want, but I do not.
Sunshiney says
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!
Kathy Hester says
I would just make it up with extras of the other veggies.