Slow Cooker Eggplant Bolognese With Veggie Crumbles Recipe

Name: Slow Cooker Eggplant Bolognese With Veggie Crumbles Recipe
Total time: 490 min
Yield: 2
Cuisine: Italian

Recipe By Slurrp

This slow cooker eggplant bolognese with veggie crumbles is a delicious and healthy twist on the classic Italian dish. The eggplant adds a rich and meaty texture, while the veggie crumbles provide a protein-packed alternative to traditional ground meat. Slow cooking allows the flavors to meld together, resulting in a hearty and flavorful sauce. Serve this bolognese over your favorite pasta or zucchini noodles for a satisfying and nutritious meal.

4.7

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Vegdiet

8hr 10minstotal

10minsPrep

Cook

ingredients serves

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Ingredients For Slow Cooker Eggplant Bolognese With Veggie Crumbles Recipe

1 Onion, Diced
3 cloves Cloves Garlic, Minced
1 Large Eggplant, Diced
1 cup Veggie Crumbles
1 can Crushed Tomatoes
2 tablespoon Tomato Paste
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
as per your need Cooked Pasta Or Zucchini Noodles, For Serving
as needed Fresh Basil, For Garnish
as needed Grated Parmesan Cheese, For Garnish

Directions : Slow Cooker Eggplant Bolognese With Veggie Crumbles Recipe

Cooking Directions

STEP 1.Start by sautéing diced onion and minced garlic in olive oil until fragrant.
STEP 2.Add diced eggplant and cook until softened.
STEP 3.Stir in veggie crumbles, crushed tomatoes, tomato paste, dried herbs, salt, and pepper.
STEP 4.Transfer the mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
STEP 5.Serve the eggplant bolognese over cooked pasta or zucchini noodles, and garnish with fresh basil and grated Parmesan cheese.
STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

If you prefer a chunkier sauce, you can leave the eggplant in larger pieces.
Feel free to add additional vegetables like diced bell peppers or mushrooms for extra flavor and texture.
For a vegan version, use plant-based veggie crumbles and skip the Parmesan cheese garnish.

Storage and Serving

Serve the eggplant bolognese over your choice of pasta or zucchini noodles.
Garnish with fresh basil and grated Parmesan cheese for added flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition
value

386

calories per serving

7 g Fat34 g Protein42 g Carbs27 g FiberOther

Current Totals

7 g Fat
34 g Protein
42 g Carbs
27 g Fiber

MacroNutrients

Carbs
42 g
Protein
34 g
Fiber
27 g

Fats

Fat
7 g

Vitamins & Minerals

Calcium
466 mg
Iron
8 mg
Vitamin A
4636 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
251 mcg
Vitamin B12
0 mcg
Vitamin C
138 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
218 mg
Manganese
5 mg
Phosphorus
524 mg
Selenium
28 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.