Vegan Instant Pot Vegetable Bolognese

Prep Time: 20 minutes Cook Time: 7 minutes Servings: Yield: 8 servings Source:

Ingredients

1/2 head cauliflower, cut into rough florets

10 ounce container mushrooms

2 cups shredded carrot

2 cups eggplant chunks

46 ounce crushed tomatoes

1 cup water

6 cloves garlic, minced

2 tbsp tomato paste

2 tbsp agave nectar or, sweetener of your choice to taste

2 tbsp balsamic vinegar

1 1/2 tablespoon dried oregano

1 tbsp dried basil

1 1/2 teaspoon dried rosemary

Salt and pepper, to taste

Directions

Add the cauliflower florets to the food processor and pulse until the pieces are tiny and look like 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 eggplant, until all the veggies are minced and in your Instant Pot liner.

Mix in the crushed tomatoes, water, garlic, tomato paste, agave nectar, balsamic vinegar, oregano, basil and rosemary.

Cook on manual with high pressure for 7 minutes and let the pressure release naturally.

Add salt and pepper to taste, and add more oregano, basil or rosemary if you feel that the flavor faded some during cooking.

Nutrition

Sodium
Carbohydrates