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Mighty Meatless Bolognese

Mighty Meatless Bolognese

with Seitan and Linguine 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. 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.

Tags:SpicyVeggie
Allergens:WheatSoyMilk

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

6 ounce

Linguine

(ContainsWheat)

8 ounce

Seitan Crumbles

(ContainsWheat, Soy)

2 clove

Garlic

1 unit

Shallot

¼ ounce

Parsley

1 tablespoon

Tuscan Heat Spice

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

1 can

Diced Tomatoes

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
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 linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

2

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.

3

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).

4

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.

5

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.

6

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