Use your food processor to make quick work of the prep work then cook all day in your slow cooker. This makes a large batch so you'll have some for now and plenty to freeze for later
Prep Time20 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs20 minutesmins
Servings: 8to 10 servings
Calories: 128kcal
Author: Kathy Hester
Ingredients
1/2head cauliflowercut into rough florets
10ouncecontainer of mushrooms
2cupsshredded carrots
2cupseggplant chunks
228 ounce cans crushed tomatoes
6garlic clovesminced
2tablespoonstomato paste
2tablespoonsagave nectar or sweetener of your choice
Add the cauliflower florets to the food processor and pulse until it looks like couscous. Scrape out into your 4 or 5 quart slow cooker.
Now add the mushrooms to the food processor and pulse until small, then add those to the slow cooker. Repeat with carrots and eggplant, until all the veggies are minced and in the slow cooker.
Mix in the crushed tomatoes, garlic, tomato pastes, agave nectar, balsamic vinegar, oregano, basil and rosemary. Cook on low 8 to 9 hours on low or 4 to 5 hours on high.
Before serving add salt and pepper to taste and add more oregano, basil or rosemary if you feel that the flavor faded some during cooking. I almost always add a little extra boost.