Keto Vegetarian Bolognese

This Keto Vegetarian Bolognese is a easy dish, made actually fast with the assist of a meals processor. the use of herbs, spices and tomatoes creates a wealthy and decadent tasting dish while closing meat unfastened.

due to all of the greens in this, it's far higher in carbs than some more traditional keto dishes (ie. bird protected in cheese, which is set 50% of all keto recipes). but, i'm a robust believer in combining a low carb weight loss program with a varied and plentiful amount of greens to make certain you're still ingesting nutritiously – no longer simply staying in ketosis.

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:

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. 

Get The Recipes : https://aussieketoqueen.com/keto-vegetarian-bolognese-2/

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