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.