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Mighty Meatless Bolognese

Mighty Meatless Bolognese

with Italian Veggie Crumbles and Tagliatelle Pasta

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Meat sauce without the meat may seem like an impossible feat. But by golly, we’ve figured it out! Italian-style veggie crumbles have the texture and heartiness that’s essential to any good Bolognese, along with a few built-in seasonings that give them that Old World taste. They also look (and taste) really good smothered in tomato sauce and clinging to strips of tagliatelle pasta. So get those forks ready: everyone will be twirling up every last bite of this Italian-inspired classic.

Tags:Spicy
Allergens:WheatEggsSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

1 unit

Shallot

¼ ounce

Parsley

6 ounce

Tagliatelle

(ContainsWheat, Eggs)

8 ounce

Italian Veggie Crumbles

(ContainsWheat, Soy)

1 tablespoon

Tuscan Heat Spice

13.76 ounce

Crushed Tomatoes

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat12 g
Saturated Fat3.5 g
Carbohydrate102 g
Sugar14 g
Dietary Fiber7 g
Protein51 g
Cholesterol15 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Halve, peel, and thinly slice shallot. Finely chop parsley. Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water for step 5, then drain.

2

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add shallot and cook, tossing, until softened, 3-5 minutes. Season with salt and pepper.

3

Add veggie crumbles and Tuscan heat spice (to taste) to pan, breaking up crumbles into smaller pieces with a spatula or wooden spoon. Cook, stirring occasionally, until lightly browned and crisped, 3-5 minutes. Stir in garlic and most of the parsley (save a few big pinches for garnish). Cook until fragrant, about 1 minute.

4

Stir tomatoes, stock concentrate, and 1 cup water into pan. Bring to a boil, then lower heat and let simmer until slightly reduced, 5-10 minutes. Season with salt and pepper. TIP: Give the Bolognese a taste. If it seems sharp, try adding up to 1 tsp sugar to mellow it out.

5

Add tagliatelle, half the Parmesan, and a splash of pasta cooking water to pan and toss until thoroughly combined. TIP: If Bolognese seems dry, add more pasta cooking water until it’s nice and saucy.

6

Divide pasta between plates. Garnish with reserved parsley and remaining Parmesan.