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!
Prep Time20 minutesmins
Cook Time7 minutesmins
estimated time to come up to pressure15 minutesmins
Total Time27 minutesmins
Course: Main Course
Cuisine: Plant Based, Vegan
Keyword: Vegetable Bolognese
Servings: 8servings
Calories: 111kcal
Author: Kathy Hester
Ingredients
1⁄2 head cauliflowercut into rough florets
10ouncecontainer mushrooms
2cupsshredded carrot
2cupseggplant chunks
46ouncecrushed tomatoes, 2 - 28-oz [794-g] cans
1cupwater
6clovesgarlicminced
2tbsptomato paste
2tbspagave nectar or,sweetener of your choice to taste
2tbspbalsamic vinegar
1 1/2tablespoondried oregano
1tbspdried basil
1 1/2teaspoondried rosemary
Salt and pepperto 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.