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A simple Hidden Veggie Sauce made in the Slow Cooker with TEN vegetables in there. A brilliant recipe for those fussy eaters!
I think this has to be my most ambitious of all my Hidden Veg Recipes to date. A simple tomato pasta sauce but made with TEN vegetables, all blended in.
It’s so simple to make too. The hardest part is probably chopping all the veggies!
Once chopped, just chuck them into the slow cooker with some passata, water, stock pots and oregano and leave to cook for 1 hour.
The Slow Cooker will be completely full so I don’t recommend trying to stir everything when you first put it in.
Instead leave it all to cook for 1 hour then you can mix everything up a bit easier.
Cook for another 3 hours and you can see that the veggies have all cooked down into the sauce and reduced in size quite dramatically.
At this point use a hand blender directly in the slow cooker to blend up the sauce.
I found the consistency of the sauce to be just right but if you prefer it a little looser then add extra water at this stage.
The sauce is then ready to be mixed with cooked pasta for a simple dinner for the kids, topped with a little grated cheese.
The leftovers can be stored in the fridge for 3 days or kept in the freezer too.
Transfer into individual portions like I have done here or freezer in larger quantities in a freezer bag.
If you liked this recipe you may also enjoy my Hidden Veg Chicken Satay
Yes you can. If you want to switch out some of the vegetables just swap them for something else of a similar weight.
Yes you can cook it on the hob although you will need more water. Start with about 600ml of water. When it comes to blending the veggies you may find you need to add more.
Absolutely. You can totally customise this to your own taste and play around with the flavours.
Slow Cooker Ten Hidden Veggie Sauce
Description
A simple Hidden Veggie Sauce made in the Slow Cooker with TEN vegetables in there. A brilliant recipe for those fussy eaters!
Ingredients
- 1 onion, diced
- 3 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stick, diced
- 1 small courgette, diced
- 1 red pepper, diced
- 200g butternut squash, cubed
- 100g broccoli florets
- 130g cauliflower florets
- 1 small leek, sliced
- 100g mushrooms
- 100g baby spinach
- 690g jar of passata
- 250ml water
- 2 vegetable stock pots
- 1 tsp dried oregano
Instructions
- Add all the vegetable to the slow cooker.
- Add the passata, water, stock pots and oregano.
- Don’t attempt to stir everything at this point. It’s too full!
- Pop on the lid and cook on high for 1 hour.
- After an hour it will be a little easier to stir all the ingredients together.
- Pop the lid back on and cook for another 3 hours on high.
- The vegetables will have reduced considerably in size by now and you can blend them with a hand blender.
- Serve immediately mixed with cooked pasta or add to freezer storage containers or bags.
Notes
This sauce will keep in an airtight container in the fridge for 3 days.
It can also be frozen in individual portions or one large freezer bag. Defrost thoroughly then reheat on the hob.
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