VEGGIE BOLOGNESE in the Slow Cooker | Easy Plant-Based Recipe 🍝🌱

Craving a comforting, hearty pasta dish that’s 100% plant-based? This Veggie Bolognese is packed with rich flavors and wholesome ingredients, all made super easy in the slow cooker! Whether you're looking for a cozy family meal or a simple weeknight dinner, this recipe is perfect for busy days when you want to set it and forget it. 🙌

In this video, I’ll show you how to make a delicious, slow-cooked Bolognese sauce using vegetables, lentils, and the perfect blend of herbs and spices for that classic, savory flavor. Serve it over your favorite pasta (or zoodles!) and enjoy a comforting, vegan-friendly feast. 🍝✨

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Links (support the channel, at no extra cost to you, by using these links):

Slow Cooker: [https://amzn.to/3MxM3qG]
High Speed Emersion Handheld Blender: [https://amzn.to/4cUfP3A]
Rao's Pasta Sauce is exquisite: [https://amzn.to/3TwP9PB]
Nutritional Yeast: [https://amzn.to/3Tuy4pG]

Ingredients:

6 garlic cloves minced
1 yellow onion diced
1-2 red bell peppers diced (I used 2)
3-4 cups button mushrooms
3 cups cherry tomatoes
1.5 cups soaked chickpeas, sub green lentils (or canned is fine, too)
3 tbsp balsamic vinegar
1.5 tsps red chili flakes
3 tbsp dried basil
1-2 jars of vegan pasta sauce (I used 1 large pasta sauce and about a cup extra I had frozen)
Your pasta of choice. Fettuccini works best here.


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