Tuscan Seitan Bolognese with Tagliatelle, Parmesan, and Chilies
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
2 ounce
Shallot
¼ ounce
Parsley
1 teaspoon
Chili Flakes
1 unit
Veggie Stock Concentrate
6 ounce
Fettuccine
(Contains Wheat)
1 ounce
Parmesan Cheese
(Contains Milk)
8 ounce
Seitan Crumbles
(Contains Soy, Wheat)
1 can
Crushed Tomatoes
1 teaspoon
Tuscan Heat Spice
Not included in your delivery
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Add the drained tagliatelle, half the Parmesan, and a splash of pasta water into the pan and toss to thoroughly combine.
Finish: Divide the dish between bowls, then garnish with the reserved parsley and the remaining Parmesan cheese. Enjoy!