Keto Vegetarian Bolognese
5 from 1 vote

Keto Vegetarian Bolognese

Using lots of finely processed vegetables gives this Keto Vegetarian Bolognese a chunky texture, with a rich tomato sauce. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 large serves
Calories 390 kcal


  • 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


  1. Either finely dice, or food process the cauliflower, eggplant and mushrooms until in small chunks. 

  2. 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.

  3. Add the processed vegetables and saute for 6 - 7 minutes until beginning to soften and lightly caramelise. 

  4. Add the red wine and stir through for 3 - 4 minutes until almost completely absorbed. 

  5. Add all remaining ingredients (excluding grated cheese and zucchini to serve) and combine thoroughly. 

  6. Reduce heat to low, simmer for 15 - 20 minutes. Taste for seasoning. Continue simmering until thickened to your liking and eggplant has softened. 

Nutrition Facts
Keto Vegetarian Bolognese
Amount Per Serving
Calories 390 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Cholesterol 29mg10%
Sodium 1035mg45%
Potassium 433mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 465IU9%
Vitamin C 20.6mg25%
Calcium 236mg24%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.