Mighty Meatless Bolognese
with Seitan and Tagliatelle Pasta
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.
Ingredients
6 ounce
Linguine
(Contains Wheat)
8 ounce
Italian Veggie Crumbles
(Contains Soy, Wheat)
2 clove
Garlic
1 unit
Shallot
¼ ounce
Parsley
1 tablespoon
Tuscan Heat Spice
¼ cup
Parmesan Cheese
(Contains Milk)
1 unit
Veggie Stock Concentrate
1 can
Diced Tomatoes
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
