Mighty Meatless Bolognese

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  2 tbsp
• black pepper
• diced tomatoes
  2 can
• garlic
  4 clove
• linguine
  12 oz
• olive oil
  2 tsp
• parsley (chopped)
  ¼ ounce
• salt
• seitan crumbles
  1 lb
• shallot (thinly sliced)
  2
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   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 to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   garlic: 4 clove, shallot: 2 (thinly sliced), parsley: ¼ ounce (chopped), linguine: 12 oz
2. 

   2

   Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add shallot and cook until softened, ⏱️ 4 minutes , tossing. Season with salt and black pepper .

   olive oil: 2 tsp, salt, black pepper
3. 

   3

   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, ⏱️ 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).

   seitan crumbles: 1 lb, Tuscan Heat Spice: 2 tbsp
4. 

   4

   Stir diced tomatoes , veggie stock concentrate , and 1 cup water into pan. Bring to a boil, then lower heat and let simmer until slightly reduced, ⏱️ 8 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.

   diced tomatoes: 2 can, veggie stock concentrate: 2 unit
5. 

   5

   Add linguine, half the Parmesan cheese , 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.

   Parmesan cheese: ½ cup
6. 

   6

   Divide pasta between plates. Garnish with reserved parsley and remaining Parmesan.