This Keto Vegetarian Bolognese is a simple dish, made really quickly with the help of a food processor. Using herbs, spices and tomatoes creates a rich and decadent tasting dish while remaining meat free.
Because of all the vegetables in this, it is higher in carbs than some more traditional keto dishes (ie. chicken covered in cheese, which is about 50% of all keto recipes). However, I am a strong believer in combining a low carb diet with a varied and abundant amount of vegetables to ensure you are still eating nutritiously – not just staying in ketosis.
Using the food processor to blitz up your vegetables will have this simmering on the stove in no time. I used my thermomix and it took all of 3 minutes!
It ALMOST looks like spaghetti bolognese, but don’t sit down thinking it’s going to taste exactly like a big bowl of meat. Because it isn’t. It’s vegetables. But hey, it is delicious vegetables!
I’ve spent a long time working on my perfect Spaghetti Bolognese recipe, which you can try when you feel like having some meaty bolognese instead.
I had the left overs of the bolognese mixture for lunch the next day, covered in cheese and it was just as delicious! I left out the zucchini noodles as they don’t microwave well and let out too much moisture.
Keto Vegetarian Bolognese
Using lots of finely processed vegetables gives this Keto Vegetarian Bolognese a chunky texture, with a rich tomato sauce.
- 1/2 small cauliflower
- 1 small eggplant
- 200 grams mushrooms
- 1/2 small onion finely diced
- 1/2 tablespoon garlic
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup dry red wine
- 1 400 gram tin tomatoes
- 3 tablespoons tomato paste
- 1 vegetable stock cube
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 cup grated cheese to serve
- 1 zucchini per person, or shiritaki noodles
Either finely dice, or food process the cauliflower, eggplant and mushrooms until in small chunks.
In a large, deep frying pan, heat the olive oil over medium heat and add the onion and garlic. Saute for 2 minutes until fragrant.
Add the processed vegetables and saute for 6 - 7 minutes until beginning to soften and lightly caramelise.
Add the red wine and stir through for 3 - 4 minutes until almost completely absorbed.
Add all remaining ingredients (excluding grated cheese and zucchini to serve) and combine thoroughly.
Reduce heat to low, simmer for 15 - 20 minutes. Taste for seasoning. Continue simmering until thickened to your liking and eggplant has softened.