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–+ servings
Keto Vegetarian Bolognese

Keto Vegetarian Bolognese

Using lots of finely processed vegetables gives this Keto Vegetarian Bolognese a chunky texture, with a rich tomato sauce. 
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 large serves
Calories 390 kcal

Ingredients
  

  • 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

To Serve

  • 1 cup grated cheese to serve
  • 1 zucchini per person, or shiritaki noodles

Instructions
 

  • 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. 

Nutrition

Calories: 390kcalCarbohydrates: 9gProtein: 10gFat: 31gSaturated Fat: 8gCholesterol: 29mgSodium: 1035mgPotassium: 433mgFiber: 2gSugar: 3gVitamin A: 465IUVitamin C: 20.6mgCalcium: 236mgIron: 1.7mg
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