This slow cooker vegan bolognese is a hearty, veggie-packed comfort food that simmers into deep, savory perfection over a long, slow cook. Perfect for batch cooking and freezer-friendly meals.
Filled with wholesome ingredients like cauliflower, eggplant, mushrooms, and tomatoes, this dish delivers all the rich flavor of a traditional bolognese—without the meat.
Star Players in This Slow Cooker Vegan Bolognese
- Cauliflower – Adds bulk and body with a mild flavor that soaks up the sauce beautifully.
- Mushrooms – Bring umami depth and a meaty texture that mimics traditional bolognese.
- Carrots – A natural sweetness that balances the acidity of the tomatoes.
- Eggplant – Offers silky richness as it breaks down during the slow cook.
- Crushed Tomatoes – The base of the sauce, delivering tangy, bright flavor.
- Garlic – Adds bold, aromatic warmth throughout.
- Tomato Paste – Concentrates the tomato flavor for extra richness.
- Agave Nectar – Gently sweetens the sauce and rounds out acidity.
- Balsamic Vinegar – Brings subtle tang and depth for a slow-simmered taste.
- Oregano, Basil, Rosemary – Classic Italian herbs that infuse the sauce with a robust, comforting aroma.
How to Make This Slow Cooker Vegan Bolognese
Start by pulsing each vegetable separately in a food processor until finely minced—this gives the sauce a hearty texture without needing to sauté anything.
Layer the processed veggies into your slow cooker, followed by crushed tomatoes, garlic, tomato paste, balsamic vinegar, sweetener, and herbs.
Let everything simmer on low for 8 to 9 hours or on high for 4 to 5 hours. Just before serving, taste and adjust the seasoning with salt, pepper, and possibly more herbs for a flavor boost.
Tips & Twists for the Perfect Vegan Bolognese
For an extra layer of richness, consider stirring in a splash of non-dairy milk or a dollop of vegan butter before serving. This creates a creamier finish without overpowering the vegetables.
If you like your bolognese with a spicy edge, a pinch of crushed red pepper flakes goes a long way. You can also swap agave with maple syrup or coconut sugar, depending on your taste preference.
Serving ideas include ladling it over spaghetti, layering it into lasagna, or spooning it on toasted bread for a rustic bruschetta. Leftovers only improve in flavor, making it an ideal meal prep staple.
Keep It Fresh: Storing & Reheating Leftovers
Let the vegan bolognese cool completely before transferring it into airtight containers. It keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
To reheat, simply warm on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce. For frozen portions, thaw overnight in the fridge or gently defrost on low heat.
With its deep, slow-cooked flavors and wholesome veggie base, this slow cooker vegan bolognese is a plant-based essential worth keeping on repeat.
Autumn Vegetable Bolognese in the Slow Cooker
Ingredients
- 2 tablespoons balsamic vinegar
- 2 cups shredded carrots
- 2 28- ounce cans crushed tomatoes
- 1 tablespoon dried basil
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 6 garlic cloves minced
- 1 1/2 teaspoons dried rosemary
- 10- ounce container mushrooms
- 2 cups diced eggplant
- 1/2 head cauliflower broken into florets
- 2 tablespoons agave nectar or your preferred sweetener
- 1 1/2 tablespoons dried oregano
Instructions
- Process the cauliflower in a food processor until it resembles couscous; transfer to a 4- or 5-quart slow cooker. Pulse the mushrooms in the processor until finely chopped and add to the cooker. Repeat the same chopping method separately for the carrots and eggplant, incorporating each into the slow cooker after processing. Stir in the crushed tomatoes, minced garlic, tomato paste, sweetener, balsamic vinegar, oregano, basil, and rosemary until thoroughly mixed. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours. Season to taste with salt and pepper before serving, and consider refreshing the herbs if the flavors have mellowed during the cook time.
