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In recent years, the culinary landscape has witnessed a significant shift toward plant-based meals. With a growing awareness of the environmental impact of meat consumption and the health benefits associated with a vegetarian diet, more people are exploring the vibrant world of plant-based cooking. Among the myriad options, Hearty Slow Cooker Veggie Bolognese stands out as a nutritious and comforting dish that appeals to both seasoned vegetarians and curious omnivores alike. This recipe not only delivers a satisfying and rich flavor profile but also offers the convenience of being easy to prepare, making it suitable for a wide range of dietary preferences.

Slow Cooker Veggie Bolognese

Discover the joys of plant-based cooking with this Hearty Slow Cooker Veggie Bolognese. Packed with fresh vegetables, lentils, and rich flavors, this comforting dish is perfect for both vegetarians and meat lovers alike. The slow cooker method allows the ingredients to meld together beautifully, ensuring a delicious, nutritious meal with minimal effort. Ideal for family dinners or meal prep, this recipe is versatile and easy to customize. Enjoy a wholesome, heartwarming bowl of goodness any night of the week!
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Ingredients
  

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, finely chopped

1 cup lentils (green or brown), rinsed and drained

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

2 tablespoons tomato paste

1 cup vegetable broth

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional, for serving)

Cooked pasta of choice, for serving

Instructions
 

Prep the veggies: Start by preparing all your vegetables. Chop the onion, carrots, celery, zucchini, red bell pepper, and mushrooms. Set aside.

    Sauté aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the onion, carrots, and celery. Sauté for about 5-7 minutes or until the onions become translucent.

      Add garlic and mushrooms: Stir in the minced garlic and chopped mushrooms. Cook for an additional 3-4 minutes until the mushrooms have softened.

        Transfer to the slow cooker: Pour the sautéed vegetable mixture into the slow cooker. Add the zucchini, bell pepper, lentils, crushed tomatoes, tomato sauce, tomato paste, vegetable broth, oregano, basil, sugar, salt, and pepper. Stir to combine all ingredients well.

          Slow cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together.

            Final seasoning: Once cooked, taste and adjust seasoning with additional salt, pepper, or herbs as needed.

              Serve: Serve the veggie Bolognese over cooked pasta of your choice. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings