I’ve recently gotten on the kick of “Meatless Monday’s”, because I honestly didn’t realize how much red meat I was eating until I started looking back at all the meals I’d had the previous week. Being on a health kick has been rough, but the pay offs have been well worth it–I’ve been sleeping better and overall I just feel more refreshed. I’ve tried to incorporate more greens and veggies into every meal and this was a fun yet simple recipe to create. But enough about me, let me introduce the easiest and most hearty Veggie Bolognese.
Don’t be fooled by the title, this meal is just as delicious and satisfying as your typical meat-y bolognese, but half the calories and heavy fats. I’ve made this every week because it’s THAT good, and the leftovers are just as fabulous. Let me repeat that in case you scanned over it: I’ve made this EVERY. WEEK. I just can’t get over the veggie-packed and yummy flavors that take over and it’s been a maj comfort dinner after a weekend of junk food or even to just warm up on these cold winter days. It’s cheap to make, easy to throw together, and perfect for leftovers.
P R E P
To save time, I typically buy the pre-riced Cauliflower and Broccoli from Trader Joe’s. If you’d prefer to use your food processor with a whole head of Cauliflower you can do that too! Chop up the onion and mushrooms and you’re ready to go!
What you’ll need
- 1 large stockpot with a lid.
- 2 tablespoons of avocado oil. You can use olive oil if you’d prefer.
- 1 cup of yellow onion, chopped.
- 1 to 1 and a 1/2 cups of cauliflower rice.
- 1 cup of riced broccoli.
- 2 cups of cremini mushrooms, diced. I usually just buy the pre-cut mushrooms(15 oz bag).
- 4 cloves of garlic, minced or finely chopped.
- 2 28 oz cans of whole plum tomatoes. Aim to get the cans with a thick puree.
- 1/4 cup of balsamic vinegar.
- 1/4 teaspoon of dried thyme. You can also do fresh!
- 1/4 teaspoon of dried basil.
- 1/4 teaspoon of dried oregano.
- A dash of Red Pepper Flakes.
- Salt and Pepper, to taste.
- Optional: I’ve used Chicken Sausage in the past if I needed a little more protein, it’s a great addition! I’ve also put this over Zoodles (Zucchini noodles)–yum!
Total Prep Time: 10 minutes
Total Cooking Time: 40 minutes
- Using your large stock pot, heat the 2 tablespoons of oil on low heat. Once hot, add onion and continue to cook until they’re soft and translucent (about 3-5 minutes).
- Add cauliflower, broccoli and mushrooms to the pot. Stir to combine and increase heat to medium. Continue to cook until the cauliflower and broccoli get to a light brown color and are soft, about 10 minutes.
- Add minced garlic and stir to combine.
- Pour in tomatoes, balsamic vinegar, thyme, basil, oregano, red pepper flakes, salt and pepper.
- Mix to combine and bring the sauce to a boil. Once boiling, reduce heat to a simmer and cover with the lid. Cook for 30 minutes.
- Remove from heat and season with extra salt and pepper, if needed. Serve hot on it’s own, or over Zoodles OR with cooked apple sausage.
- I like my sauce to be a little thicker and so after it’s cooked for 30 minutes I’ll remove the lid and let it cook on low/simmer for an additional 10 minutes. This step isn’t required, but it can help soften the veggies even more and get a thicker sauce!
POST COOKING NOTES
- I really love having this with the Apple Sausage since it adds a little more protein, however if you’re sticking to vegan or vegetarian, this is great on it’s own.
- This goes great as leftovers, so you can store in an airtight container for up to 4 days.
Enjoy! If you end up making this, be sure to tag me on Instagram–Basickneadss (with TWO s’s!)