HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMighty Meatless Bolognese
Mighty Meatless Bolognese

Mighty Meatless Bolognese

with Seitan 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! Tuscan-flavored seitan has the texture and heartiness that’s essential to any good Bolognese, along with a few built-in seasonings that give it that Old World taste. Seitan also looks (and tastes) really good when it’s smothered in tomato sauce and clinging to strips of tagliatelle pasta. So get those forks ready: they’ll be twirling up every last bit of this Italian-inspired classic.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce



8 ounce

Italian Veggie Crumbles

(ContainsWheat, Soy)

2 clove


1 unit


¼ ounce


1 tablespoon

Tuscan Heat Spice

¼ cup

Parmesan Cheese


1 unit

Veggie Stock Concentrate

1 can

Diced Tomatoes

Not included in your delivery

1 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber10 g
Protein53 g
Cholesterol15 mg
Sodium900 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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 linguine pasta to pot and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup pasta cooking water, then drain.


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


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


Stir diced 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.


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


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