Vegetable Bolognese – Instant Pot
(This calorie information is for the SAUCE ONLY. You will need to add in the pasta or eggs and toast separately.)
Calories 148 (3% from fat)
Fat 0.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 235 mg.
Carb. 30 gram
Fiber 7 gram
Sugar 17.5 gram
Sugar Alcohol 0 gram
Protein 6 gram
1/2 head of cauliflower (6 inches in diameter), cut into florets
10 oz. container of fresh mushrooms, diced
2 cups eggplant, shredded in a food processor
2 cups carrots, shredded
2 cans (28 oz. each) no salt added crushed tomatoes
1 cup water
6 cloves (6 tsp.) garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Splenda or stevia
2 Tbsp. balsamic vinegar
1 1/2 Tbsp. dried oregano
1 Tbsp. dried basil
1 1/2 tsp. dried rosemary
1/2 tsp. salt
1/2 tsp. black pepper
grated Parmesan cheese
This is a veggie stuffed sauce that tastes great over pasta or as a topping over eggs and toast for breakfast. Freeze individual servings so you can reheat them quickly whenever you want.
1. Put the cauliflower florets in a food processor and pulse until the pieces are tiny and look like rice or couscous. Pour it into the Instant Pot.
2. Put the mushrooms into the food processor and pulse until they're small, then pour them into the the Instant Pot. Repeat with the eggplant.
3. Stir all the remaining ingredients into the Instant Pot.
4. Cook on manual with high pressure for 7 minutes, then let the pressure release naturally.
5. While the bolognese is cooking, you can cook the pasta or the eggs and toast that you'll pour the sauce over the top of.
6. If the flavor fades, you can add additional oregano, basil, rosemary, salt and pepper to taste. OPTIONAL: Sprinkle Parmesan cheese over the top for extra flavor.
Yield: 8 Servings (1 1/4 cup per serving.)
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.