Hearty Vegan Bolognese with Seitan and Tagliatelle Pasta

Craving a classic Bolognese but want to skip the meat? This vegan version uses seitan crumbles to deliver that hearty, savory texture you love. Simmered with tomatoes, garlic and a touch of Tuscan heat spice, the sauce clings beautifully to tagliatelle pasta for a truly satisfying bowl.

Topped with Parmesan and fresh parsley, this dish proves you don’t need meat for a deeply flavorful Italian-inspired meal. Ready in just 30 minutes, it’s perfect for busy weeknights when you want something comforting and delicious.

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Ingredients

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

8 ounce Italian Veggie 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 garlic. Halve, peel and thinly slice shallot. Finely chop parsley. Once water is boiling, add linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup pasta cooking water, then drain.
2. 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 veggie crumbles and Tuscan heat spice (to taste-it’s spicy) to the pan, breaking up the crumbles 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, about 1 minute (reserve a few pinches of parsley for garnish).
4. Stir in diced tomatoes, stock concentrate and 1 cup water. Bring to a boil, then lower heat and let simmer until slightly reduced, 5-10 minutes. Season with salt and pepper. Tip: If the sauce tastes sharp, add up to 1 tsp sugar to mellow it out.
5. Add the cooked linguine, half the Parmesan and a splash of pasta cooking water to the pan. Toss to combine thoroughly. If the sauce 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.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well. Adjust cooking time according to package directions.

Is this recipe gluten-free?

No, the seitan and pasta contain gluten. For a gluten-free version, use gluten-free pasta and substitute seitan with lentils or mushrooms.

Can I make this ahead of time?

Yes, the sauce can be made ahead and refrigerated for up to 3 days. Cook the pasta fresh and combine when ready to serve.