This Instant Pot Vegetable Bolognese has zero percent meat, of course. It’s full of hearty texture courtesy of all the shredded vegetables.
The mushrooms add lots of umami. You’ll surprise yourself just how many veggies you can get into vegetable haters with this sauce!
Can Vegetables Really Make a Bolognese Sauce?
Looking to squeeze in more vegetables? This Plant Based Instant Pot Vegetable Bolognese recipe, from The Ultimate Vegan Cookbook for Your Instant Pot, does it with style and flavor.
The sauce has a hearty texture that’s reminiscent of meat in traditional Bolognese sauce, but it’s actually minced carrots, cauliflower, eggplant, and mushrooms.
The veggies are prepared to really give you that chunky texture that’s reminiscent of traditional bolognese.
What vegetables can you put in Instant Pot Vegetable Bolognese?
I think that any veggie that you shred or mince could work. You just want to make sure the flavors balance well.
I use cauliflower, carrot, eggplant, and mushrooms, but you could add in summer squash, winter squash, or other root veggies that don’t break all the way down when you cook them.
Don’t forget, you can go beyond vegetables and start adding cooked beluga or French lentils, quinoa, or even some millet.
What Can I Serve Vegetable Bolognese Over?
- Pasta of course!
- Your favorite whole grain toast
- Any leftover or freshly cooked grain
- Try it as a filling for lasagna too!
This recipe is from my new book, The Ultimate Vegan Cookbook for Your Instant Pot.
You can find a slow cooker recipe for the same dish here: https://healthyslowcooking.com/slow-cooker-vegan-bolognese/
More Recipes to Try
- Plant Based Instant Pot White Beans with Tomatillos and Poblanos
- Instant Pot Cabbage and Corn Soup with an Indo-Chinese Flair
- Vegan Instant Pot Lentil Vegetable Soup
Vegan Instant Pot Vegetable Bolognese
- 1/2 cauliflower cut into rough florets
- 10 ounce container mushrooms
- 2 cups shredded carrot
- 2 cups eggplant chunks
- 46 ounce crushed tomatoes
- 1 cup water
- 6 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp agave nectar or sweetener of your choice to taste
- 2 tbsp balsamic vinegar
- 1 1/2 tablespoon dried oregano
- 1 tbsp dried basil
- 1 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Add the cauliflower florets to the food processor and pulse until the pieces are tiny and look like couscous. Scrape out into your Instant Pot liner.
- Now add the mushrooms to the food processor and pulse until small, then add them to your Instant Pot liner. Repeat with the carrots and eggplant, until all the veggies are minced and in your Instant Pot liner.
- Mix in the crushed tomatoes, water, garlic, tomato paste, agave nectar, balsamic vinegar, oregano, basil and rosemary.
- Cook on manual with high pressure for 7 minutes and let the pressure release naturally.
- Add salt and pepper to taste, and add more oregano, basil or rosemary if you feel that the flavor faded some during cooking.