This bolognese recipe is a hearty and healthy vegan bolognese sauce that is an easy, quick dinner using your instant pot.
1/2 head cauliflower florets
1 10 oz container mushrooms
2 cups shredded carrot
2 cups eggplant chunks
2 – 28 oz cans stewed tomatoes
1 cup almond milk
6 cloves garlic
3 tablespoons tomato paste
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 1/2 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 dried rosemary chopped fine
1 teaspoon pink Himalayan salt
1 to 2 teaspoons crushed red peppers
Add the cauliflower florets to the food processor and pulse until the pieces are tiny about the size of 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 eggplants until all the vegetables are minced and placed into your Instant Pot.
Place stewed tomatoes into the food processor and pulse for a few times, just to get them in small pieces. Pour into the Instant Pot liner.
Mix in almond milk, tomato paste, maple syrup, balsamic vinegar, oregano, basil, salt, and rosemary.
Cook on manual with high pressure for 20 minutes. Let the pressure release naturally.
Serve with chopped fresh basil over pasta of your choice.
The basic recipe is taken from The Ultimate Vegan Cookbook For Your Instant Pot
Keywords: vegan bolognese