Vegetable Bolognese
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 head cauliflower, stem removed and florets cut off
  • 3 large carrots
  • 2 large garlic cloves
  • ½ yellow onion
  • ½ cup pecans
  • ½ cup walnuts
  • 10 sundried tomatoes packed in oil (or ¼ cup chopped)
  • ¼ cup fresh basil leaves
  • ¼ cup nutritional yeast
  • 1 tsp oregano
  • 1 tsp onion powder (or garlic powder)
  • 1 tsp sea salt
  • ¼ tsp fresh black pepper
  • 3 cups marinara
  • 1 28-oz can diced tomatoes
  • ½ Tbl coconut sugar (or maple syrup)
  • salt and pepper to taste
  1. Add the cauliflower florets to a food processor and pulse until you achieve a rice-like consistency. Add the cauliflower mixture to a large heated skillet.
  2. While cauliflower is beginning to cook, add the carrots, garlic, and onion to the food processor and pulse about 20 seconds until well-combined and shredded. Add the carrot mix to the skillet.
  3. Place the pecans, walnuts, sun dried tomatoes, fresh basil, nutritional yeast, oregano, onion powder, sea salt and pepper and process until well-combined. Add marinara and diced tomatoes to skillet and cook 2-3 minutes. Add the nut/spice mixture to the skillet and cook at medium heat for 5-7 minutes.
Recipe by Healthy Julie at