---
title: Mighty Meatless Bolognese
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w17-r8-veggie-58c2d8cb171c5830393c6503
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Spicy
  - Veggie
rating: 4.0
rating_count: 1000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it mild and needed extra seasoning to make the flavors pop.
  - theme: Suggestions
    text: Add generous amounts of additional seasoning beyond what's called for in the recipe.
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Tagliatelle/mighty-meatless-bolognese.avif"
---

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate @garlic{2%cloves}. Halve, peel, and thinly slice @shallot{1%unit}. Finely chop @parsley{1%bunch}. Once water is boiling, add @linguine{6%oz} to pot. Cook, stirring occasionally, until al dente, ~{10%minutes}. Reserve 1 cup pasta cooking water, then drain.

Meanwhile, heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add shallot and cook until softened, ~{4%minutes}, tossing. Season with @salt{1%tsp} and @pepper{1%tsp}.

Add @seitan crumbles{1%package} and @tuscan heat spice{1%packet} (to taste) to pan, breaking up seitan into pieces with a spatula or wooden spoon. Cook until lightly browned and crisped, ~{4%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{14%oz}, @veggie stock concentrate{1%unit}, and 1 cup water into pan. Bring to a boil, then lower heat and let simmer until slightly reduced, ~{7%minutes}. Season with salt and pepper. Give the Bolognese a taste. If it seems sharp, try adding up to 1 tsp sugar to mellow it out.

Add linguine, half the @parmesan cheese{½%cup}, and a splash of pasta cooking water to pan and toss to thoroughly combine. 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.