Hearty Seitan Bolognese with Linguine: a Meatless Italian Classic

Craving a rich, hearty Bolognese but want to skip the meat? This plant-based version uses Tuscan-spiced seitan crumbles to deliver the same satisfying texture and deep flavor you love. Simmered in a savory tomato sauce and tossed with al dente linguine, it’s a comforting Italian-inspired meal that will please everyone at the table.

The secret is in the seitan: it soaks up the aromatic spices and tomato sauce, becoming tender and flavorful. A touch of Parmesan adds a salty, nutty finish, while fresh parsley brightens every bite. Ready in about 30 minutes, this dish is perfect for busy weeknights when you want something delicious and wholesome.

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Ingredients

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

8 ounce Seitan CrumblesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Halve, peel and thinly slice the shallot. Finely chop the parsley. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and cook until softened, 3-5 minutes, stirring. Season with salt and pepper.
3. Add the seitan crumbles and Tuscan heat spice (use to taste-it’s spicy) to the pan. Break up the seitan with a spatula or wooden spoon. Cook until lightly browned and crisped, 3-5 minutes, stirring occasionally. Stir in the garlic and most of the parsley (reserve a few pinches for garnish) and cook until fragrant, about 1 minute.
4. Stir in the diced tomatoes, stock concentrate and 1 cup of water. Bring to a boil, then reduce the heat and let simmer until slightly reduced, 5-10 minutes. Season with salt and pepper. Tip: Taste the sauce; if it seems too sharp, add up to 1 teaspoon of sugar to balance the acidity.
5. Add the cooked linguine, half the Parmesan and a splash of the reserved pasta water to the pan. Toss to combine thoroughly. If the sauce seems dry, add more pasta water until it reaches a saucy consistency.
6. Divide the pasta between plates. Garnish with the reserved parsley and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well. Short pasta like penne or rigatoni also pairs nicely with the chunky sauce.

Is there a substitute for seitan?

You can use crumbled firm tofu or a plant-based ground meat substitute. Adjust cooking time as needed.

Can I make this dish vegan?

Absolutely! Omit the Parmesan or use a vegan Parmesan alternative. The rest of the ingredients are plant-based.