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Day 50.

I’ve done Bolognese here before, prior to the start of my challenge, but this was a slightly different version, a vegan bolognese sauce.

Vegan Bolognese Sauce

Ingredients

2 pounds ground beef substitute

1 medium onion, chopped

8 cloves garlic, minced

3 14-ounce cans chopped tomatoes, drained (oops, I accidentally used one “fire roasted” and 2 regular)

2 15-ounce cans tomato sauce

2 6-ounce cans tomato paste

1/3 cup sugar

2 tablespoons dried oregano

1 tablespoons dried basil

2 teaspoons dried marjoram

1 teaspoons salt

1/2 teaspoons pepper

Method

Place all ingredients in slow cooker.

Cover and cook on low for 8 hours.

Serve over your favorite pasta. 

Instant Pot Method

Place all ingredients in your instant pot. Cook on high pressure for 30 minutes and allow to naturally release. Serve over your favorite pasta.

The Results

Yum! This was great and was super simple to just throw in the slow cooker and serve when done. It’s hard to recall exactly, since it’s been a few months, but I think I preferred the first version I made in December.

This may be because I used my tried and true carrots trick to lessen the acidity (put chunks of carrots in to cook, then REMOVE them before serving the sauce and discard … the carrots absorb the acid.)

Do you make homemade pasta sauce or use the jar? I’m so guilty of using the jar, but I have really enjoyed trying these yummy homemade versions recently.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.