Slow Cooker Spaghetti Bolognaise Sauce

This is what you call a wickedly delicious, vegetarian spaghetti sauce which tastes like a bolognaise but is really soybeans. I also use this sauce with jacket potatoes (and if I'm really feeling naughty, add a bit of shredded mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own. For optimum flavor use dried soya, if available.

• Preparation Time: 30 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 30 mins
• Calories: 380 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• 1 large onion, chopped
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 (11 ounce) can whole kernel corn, drained
• 2 (6 ounce) cans tomato paste
• ¾ cup grated Parmesan cheese
• 4 tablespoons Italian seasoning
• 1 cup red wine
• 1 pound okra, chopped
• 1 cup pitted black olives
• ½ teaspoon pepper
• 1 cup pitted green olives
• 2 cups dried soybeans
• 4 large tomatoes, cut into wedges
• 3 (14.5 ounce) cans peeled and diced tomatoes

Recipe Instructions

Step 1

Cover soybeans with water and soak for several hours, or overnight.n

Step 2

In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well.n

Step 3

Cook on low for 12 to 24 hours, stirring occasionally.n