Vegan Bolognese

Fiona Staunton • October 10, 2019

This tasty bolognese is loaded with vegetables

Filled with veggies such as carrots, aubergine, celery, cauliflower, etc., this is a great way to get more vegetables into your diet and it is an easy to make dish that looks just like traditional bolognese.

Serves 2-3

Ingredients:

2 red onions chopped
2 cloves garlic, crushed
3 carrots, chopped
200g mushrooms
1 aubergine, chopped
2 sticks celery, chopped
half head cauliflower, in florets
300g cherry tomatoes
3 sprigs thyme, chopped
400g green lentils
2 tbsp. Bragg liquid aminos
Pepper and salt
Courgetti or spelt pasta
Fresh chopped basil

Method :

1. Put garlic and oninos into slow cooker.
2. Blitz the following vegetables on their own in the food processor and add into the slow cooker: carrots, mushrooms, aubergine, celery,
cauliflower and tomatoes.
3. Season and Stir all ingredients together in a slow cooker and cook low for 6- 8 hours
4. Serve on a bed of courgetti or spelt pasta, top with basil and nutritional yeast (or cheese if not vegan!)

Variations : You could really put in any veg you want or omit any one you want, its up to you! You could simmer in a saucepan for 20 mins if
you want a quicker method.
In a pressure cooker I would tend to do 8 mins on high and release pressure manually.

Serving suggestions:
Spiralise courgettes or serve on pasta of choice.

Storage : This can be kept in the fridge for 1-2 days, but freezes quite well.