Saucy vegetarian bolognese

Name: Saucy vegetarian bolognese recipe
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil; 2 brown onions, thinly sliced; 3 garlic cloves, diced; 2 carrots, finely diced; 2 celery sticks, finely diced; 1 eggplant, diced; 400 g swiss brown mushrooms, diced; 200 g pitted kalamata olives, diced; 500 g ripe tomatoes, diced; 1/4 cup (70 g) red miso paste; 2 tablespoons maple syrup; 2 Massel Chicken Style Stock Cubes; 3 teaspoons ground sweet paprika; 700 g passata; 1 potato, peeled and grated

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by delicious. team

delicious. team

Mar 02, 2021

Make this recipe throughout spring, summer and autumn when these veggies are plentiful, cheap and at their best, loading up the freezer to get you through winter or whenever you need a quick meal. This is an edited extract from Modern Slow Cooker by Alyce Alexandra.

2 tablespoons extra virgin olive oil
2 brown onions, thinly sliced
3 garlic cloves, diced
2 carrots, finely diced
2 celery sticks, finely diced
1 eggplant, diced
400 g swiss brown mushrooms, diced
200 g pitted kalamata olives, diced
500 g ripe tomatoes, diced
1/4 cup (70 g) red miso paste
2 tablespoons maple syrup
2 Massel Chicken Style Stock Cubes
3 teaspoons ground sweet paprika
700 g passata
1 potato, peeled and grated

Method

1.

Heat oil in a large frypan over medium heat. Once hot, add onion and sauté for 5–10 minutes or until soft. Add garlic and continue cooking for a couple of minutes. Transfer to slow cooker.
2.

In this order, add carrot, celery, eggplant, mushrooms, olives, tomatoes, miso paste, maple syrup, stock cubes or stock powder, paprika and passata to slow cooker. Cover and cook for 4 hours on high or 8 hours on low.
3.

Add grated potato, fold through, incorporating well. Cover and cook for a further 30 minutes on high.