Vegan Slow-Cooker Bolognese

While I'm no longer vegan, I still enjoy vegan and vegetarian cuisine on a regular basis. Cutting down on meat and cheese is a great way to control one's intake of cholesterol and saturated fat. Vegan/vegetarian diets also tend to be higher in fiber, minerals, and vitamins than non-vegan diets. I've found that my body runs best on lean protein from animals (especially turkey, chicken, fish), but I can also acknowledge the benefits of a plant-based diet...so I try to eat it once a day or at least a few times a week.

This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!

Vegan Slow-Cooker Bolognese

- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons

In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers