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Autumn Vegetable Bolognese in the Slow Cooker

A hearty and healthful plant-based Bolognese, this slow-cooked version maximizes flavor and convenience. With the help of a food processor, prep is swift, and the slow cooker does the rest, yielding a generous batch perfect for both immediate enjoyment and freezer storage.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

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.

Notes

This recipe yields a generous quantity, ideal for freezing in portions for future meals. Refreshing the seasoning just before serving is recommended to ensure optimal flavor.