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Tuscan Seitan Bolognese with Tagliatelle, Parmesan, and Chilies

Tuscan Seitan Bolognese with Tagliatelle, Parmesan, and Chilies

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Seitan, a wheat-based Japanese protein, lends heartiness to this vegetarian Bolognese. A touch of chili flakes gives this homemade tomato sauce an extra kick. Finished with nutty Parmesan, this is winter comfort food at its finest.

Tags:Veggie
Allergens:WheatMilkSoy

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

2 ounce

Shallot

¼ ounce

Parsley

1 teaspoon

Chili Flakes

1 unit

Veggie Stock Concentrate

6 ounce

Fettuccine

(ContainsWheat)

1 ounce

Parmesan Cheese

(ContainsMilk)

8 ounce

Seitan Crumbles

(ContainsWheat, Soy)

1 can

Crushed Tomatoes

1 teaspoon

Tuscan Heat Spice

Not included in your delivery

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2564.792 kJ
Calories613 kcal
Fat10 g
Saturated Fat3 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber5 g
Protein48 g
Sodium1132 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
Knife
Large Pot
Strainer
Large Pan
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients and cook the pasta: Bring a large pot of water to boil with a large pinch of salt. Mince or grate the garlic. Halve, peel, and thinly slice the shallot. Finely chop the parsley, reserving a few leaves for garnish. Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1 cup pasta water.

2

Start the “bolognese”: Heat a drizzle of oil in a large pan over medium heat. Add the shallots and chili flakes (to taste, we used ¼ teaspoon) and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper.

3

Warm the seitan: Add the seitan crumbles to the pan and break up into pieces with a wooden spoon. Add the garlic, Tuscan spice blend, and the chopped parsley to the pan and cook another 1 minute, until fragrant.

4

Finish the bolognese: Add the crushed tomatoes, stock concentrate, and 1 cup water to the pan. Bring to a boil, then reduce to a low simmer for 5-10 minutes. Season with salt and pepper. TIP: Depending on the sweetness of your tomatoes, you may want to add up to 1 teaspoon sugar to the sauce for balance.

5

Add the drained tagliatelle, half the Parmesan, and a splash of pasta water into the pan and toss to thoroughly combine.

6

Finish: Divide the dish between bowls, then garnish with the reserved parsley and the remaining Parmesan cheese. Enjoy!