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. It also looks (and tastes) really good smothered in tomato sauce and clinging to strips of linguine pasta. So get those forks ready: everyone will 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.
Seitan Crumbles(ContainsWheat, Soy)
Tuscan Heat Spice
Veggie Stock Concentrate
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 to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Meanwhile, 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, 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.