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Plant Based Instant Pot

December 13, 2019 · 6 Comments

Plant Based Instant Pot Vegetable Bolognese

Fall· Recipes· Spring· Stews· Summer· Vegetable Recipes· Winter

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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!

Plant Based Instant Pot Vegetable Bolognese

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.

Plant Based Instant Pot Vegetable Bolognese

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!
The Ultimate Vegan Cookbook for Your Instant Pot

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
Plant Based Instant Pot Vegetable Bolognese
Instant Pot Lots of Veggies Bolognese

Vegan Instant Pot Vegetable Bolognese

Kathy Hester
This Bolognese has zero percent meat (of course), but it’s full of hearty texture courtesy of all the shredded vegetables. The mushrooms add lots of umami and you’ll be surprised just how many veggies you can get into vegetable haters with this sauce!
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 7 minutes mins
Additional Time 15 minutes mins
Total Time 42 minutes mins
Course Main Course
Cuisine Plant Based
Servings 8 servings
Calories 117 kcal

Equipment

  • 365 Everyday Value, Organic Oregano, 0.35 Ounce
  • 365 Everyday Value, Organic Crushed Tomatoes with Basil, 28 Ounce
  • 365 Everyday Value, Organic Raw Agave NeCountar, 23.5 Ounce

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 117kcalCarbohydrates: 26gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 285mgPotassium: 927mgFiber: 6gSugar: 16gVitamin A: 5783IUVitamin C: 38mgCalcium: 111mgIron: 4mg
Keyword Vegetable Bolognese
Tried this recipe?Let us know how it was!
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Comments

  1. Sharon Vega says

    November 22, 2018 at 4:55 pm

    Kathy,
    This made me think of how my mom used to make SOS over toast. Are you familiar with that? It was ground beef mixed with sour cream I think. Can you come up with a vegan oil free SOS?

    Reply
    • Kathy Hester says

      November 30, 2018 at 1:22 am

      I think a mushroom gravy would work. I’ll add it to my list.

      Reply
  2. jenna urben says

    November 28, 2018 at 3:16 pm

    This sounds great! I love making veggie bolognese, I’ll have to give your recipe a try 🙂 Looks amazing

    Reply
  3. Brianna Hobbs says

    November 29, 2018 at 8:25 pm

    This looks so filling and hearty! I don’t think I would miss the meat at all.

    Reply
  4. Marge says

    December 29, 2019 at 9:45 am

    This looks great. I’ll use it to pair with my oat groats mishmosh (1 3/4C groats, 1/4C wheat berries, a “splash” of sesame seeds, a lot of garlic gloves, a few shallots, an onion, 4.5C broth, 45M HP) and leave out the agave. I’ll report back! Thanks, Kathy!

    Reply
  5. Rill says

    August 8, 2023 at 7:13 pm

    Could you use riced cauliflower? If so, how much?

    Reply
4.60 from 10 votes (10 ratings without comment)

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