This sauce is such a favourite of mine because it’s rich, hearty and satisfying, while also being a big dose of veggies! And it couldn’t be further from a watery sauce – in fact it’s so thick and luscious we had to water it down to make lasagne. Make this recipe throughout spring, summer and autumn when these veggies are plentiful, cheap and at their best, loading up the freezer to get you through winter or whenever you need a quick meal. Heat up a container, cook some pasta and you’ve got the ultimate bowl food, faster than you could order Uber Eats.
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Brown onions
Garlic
Carrots
Celery sticks
Eggplant
Swiss brown mushrooms
Kalamata olives
Tomatoes
Red miso paste
Maple syrup
Chicken-style stock cubes or Faux-chicken stock powder
Sweet paprika
Passata
Potato
Method
This recipe can be found on page 81 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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