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Using a slow cooker for your Hearty Vegetable Bolognese is not just a matter of convenience; it truly enhances the flavors of the dish over time. Slow cooking allows the ingredients to meld together, creating a rich, deep flavor profile that’s hard to achieve through quick cooking methods. The low and slow process breaks down the vegetables and allows the spices to infuse throughout the sauce, resulting in a robust taste that will leave your taste buds dancing.

Slow Cooker Veggie Bolognese

Warm your soul with Hearty Vegetable Bolognese, a comforting vegan twist on the classic Italian dish. This recipe combines fresh vegetables like carrots, zucchini, and red bell peppers with rich tomatoes, creating a nutritious and flavorful sauce that’s perfect for any occasion. Easy to make, it’s ideal for cozy family dinners or meal prep. Discover how to recreate this delicious harmony of flavors and celebrate the joy of plant-based cooking with every bite.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

1 zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, finely chopped

1 can (14 oz) diced tomatoes

1 can (6 oz) tomato paste

1 cup vegetable broth

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1/2 cup frozen peas

1 tablespoon fresh parsley, chopped (for garnish)

Cooked pasta of choice (to serve)

Instructions
 

Sauté Vegetables: In a skillet over medium heat, add the olive oil. Once hot, toss in the diced onion and garlic. Sauté for about 2-3 minutes until fragrant and soft.

    Add Remaining Veggies: Stir in the diced carrot, zucchini, red bell pepper, and chopped mushrooms. Continue to sauté for another 5-7 minutes, or until the vegetables are softened.

      Transfer to Slow Cooker: Once the vegetables are cooked, transfer them to the slow cooker.

        Add Sauces and Seasoning: To the slow cooker, add the diced tomatoes, tomato paste, vegetable broth, balsamic vinegar, oregano, basil, red pepper flakes, salt, and pepper. Stir well to combine all the ingredients.

          Slow Cook Magic: Cover and cook on low for about 6-8 hours or on high for 3-4 hours.

            Final Touches: In the last 30 minutes of cooking, stir in the frozen peas for added color and nutrition.

              Serve: Once cooking time is complete, taste and adjust seasoning as necessary. Serve hot over your choice of cooked pasta, garnished with freshly chopped parsley.

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (slow cook time) | 4 servings