Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Lunch, Main Course
Cuisine: Banting, Keto, Low Carb, Vegetarian
Keyword: banting, bolognese, Keto, vegetarian, Vegetarian meals
- 200 grams Cauliflower
- 1 small Eggplant
- 200 grams Mushrooms
- 1/2 small onion finely diced
- 1/2 tbsp Garlic, crushed
- 6 tbsp Olive oil
- Salt and Pepper to taste
- 1 cup Dry red wine
- 1 tin Diced Tomatoes, 400 grams
- 3 tbsp Carb Smart Tomato Sauce
- 1 tbsp Vegetable Stock, in 200ml water
- 1/2 tbsp Basil, dried
- 1/2 tbsp Oregano, dried
Chop the cauliflower, eggplant and mushrooms finely. Using a food processor is the quickest and easiest.
In a large, deep frying pan, heat the olive oil over medium heat and add the onion and garlic. Saute for approximately 2 minutes.
Add the chopped vegetables and saute for 6 - 7 minutes until it begins to soften.
Add the red wine and stir through. Let it cook for approximately 3 - 4 minutes until the liquid is mostly evaporated.
Mix the vegetable stock with water and add to the vegetable mixture. Add the rest of the herbs, tomato sauce and canned tomatoes.
Reduce heat to low and simmer for 20 minutes.
Season with salt and pepper and serve with your favourite low carb noodles.
Original recipe adapted from here.
Check out the meaty version of the low carb bolognese here.
Serving: 200grams | Calories: 153kcal | Carbohydrates: 8.7g | Protein: 2.8g | Fat: 10.2g | Saturated Fat: 1.4g | Fiber: 2.7g | Sugar: 4.9g