So I was craving something hearty, high-protein, and totally comforting—but still plant-based.
That’s how this Ground Seitan & Peas Bolognese came to life! It’s got that rich, saucy vibe you want from a classic Bolognese, but I swapped in ground seitan for a meaty bite and tossed in some sweet peas for a pop of green (and a little veggie goodness).
This one’s ready in about 30 minutes, and let me tell you—it slaps.
Perfect for meal prep or a cozy dinner for two.
Try my Creamy Broccoli Pasta recipe.
Why You’ll Love This Recipe
→ Hearty & satisfying – Feels like comfort food, but without the heaviness. Total cozy vibes.
→ Totally vegan – No dairy, no meat, just plant-powered goodness that tastes amazing.
→ Protein-packed – Thanks to seitan, this dish brings the gains with 35g of protein per serving.
→ Quick & easy – Ready in about 30 minutes. Perfect for weeknights when you’re short on time.
→ Great for meal prep – Make it once, enjoy it twice (or even thrice).
→ Flavor bomb – Garlicky, saucy, savory, with little bursts of sweetness from the peas.
→ Budget-friendly – Tasty doesn’t have to break the bank—and this one proves it.
Try my Lemon Avocado Pasta Bowl recipe.
What You’ll Need To Make
Here’s a little behind-the-scenes on what makes this dish so dang good:
🌾 Ground Seitan
- This is the real MVP of the recipe.
- Made from wheat gluten, seitan is super high in protein and has a chewy, meaty texture—perfect for that classic Bolognese feel without any actual meat.
- Bonus: it soaks up flavor like a sponge!
🍅 Tomato Sauce (aka Passata)
- This is your saucy base—smooth, rich, and the ultimate comfort food vibe.
- Passata gives you that velvety tomato goodness without the chunks. Want it spicier? Add a pinch of red pepper flakes!
🧅 Shallot
- Think of shallots as the cooler cousin of onions—milder, sweeter, and perfect for a subtle flavor boost.
- They melt right into the sauce and help build that savory base.
🧄 Garlic
- Because what’s a Bolognese without garlic, right?
- A little goes a long way, and it brings that mouthwatering aroma that makes your kitchen smell like an Italian bistro.
🌱 Green Peas
- These little guys add color, texture, and a touch of sweetness.
- Plus, they sneak in extra fiber and plant-based protein. Win-win!
🧀 Vegan Parmesan
- The finishing touch!
- It adds that salty, nutty punch right at the end—don’t skip it unless you really have to.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
Boil that pasta!
Start by cooking your rigatoni in salted boiling water—just follow the package instructions. Before you drain it, scoop out about 1 cup (8 fl oz) of that magical pasta water and set it aside. Trust me, it’s liquid gold.
Sizzle time.
In a large pan, heat up about 2 teaspoons of olive oil over medium-high heat. Toss in your minced shallot and ground seitan. Break up the seitan as it cooks, and let everything get nice and browned—about 3–4 minutes.
Add the flavor punch.
In go your diced tomato, garlic, and a little sprinkle of salt (about ½ teaspoon). Let that cook down for 2–3 minutes until it smells amazing.
Sauce it up.
Pour in your tomato sauce and about half of that reserved pasta water (around ½ cup). Give it a stir and let it all simmer together for 3–4 minutes, until it’s looking rich and saucy.
Pasta party!
Add your cooked rigatoni right into the pan and toss everything together so the pasta is fully coated in that tasty sauce. If it’s looking a little thick, splash in a bit more pasta water to loosen things up.
Peas, please.
Stir in the green peas and let them heat through—just a minute or two. They’ll brighten things up nicely.
Finishing touch.
Take it off the heat, plate it up, and sprinkle with that dreamy vegan Parmesan on top.
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait—order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
🍝 Pasta Swap:
- Not into rigatoni? No problem. Try penne, fusilli, or even spaghetti.
- Want a gluten-free option? Chickpea pasta or brown rice pasta works great and still packs a protein punch.
🌾 Seitan Substitutes:
- No seitan on hand? Try crumbled tofu (pressed and pan-fried first), tempeh, or a store-bought vegan ground “meat.”
- Lentils (brown or green) also work in a pinch for a more traditional veggie Bolognese vibe.
🧅 Shallot Switcheroo:
- Swap in half a small yellow onion or a few green onions if that’s what you’ve got.
🧄 Garlic Boost:
- Love garlic? Go wild and add an extra clove. Or roast a whole bulb and mash it into the sauce for a deeper, sweeter flavor.
🌱 Add-ins & Mix-ins:
- Toss in chopped spinach, mushrooms, or shredded carrots for extra veg.
- A handful of fresh basil or oregano at the end gives it a pop of freshness.
🧀 Cheesy Finish:
- No vegan parm? Nutritional yeast or even a sprinkle of crushed cashews with salt can give a similar cheesy, nutty kick.
🔥 Want it spicy?
- Add a pinch of chili flakes or a dash of hot sauce to bring the heat.
Try my Lemon and Herb Salmon Pasta recipe.
Helpful Tips for Success
💦 Save that pasta water! – Don’t skip this step—it helps the sauce stick to the pasta and adds a silky finish. Think of it as your secret ingredient.
🔥 Brown the seitan properly – Give it a few extra minutes in the pan to really get those crispy edges. It adds a ton of flavor and texture.
🧂 Season as you go – Taste your sauce before adding the pasta. Add a pinch of salt, pepper, or herbs if you feel like it needs a little extra love.
🌱 Fresh herbs = next level – Got fresh basil or parsley? Sprinkle some on top before serving—it makes everything feel fancier (with zero effort).
🧊 Meal prep friendly – This recipe keeps well in the fridge for up to 4 days. Store it in airtight containers, and reheat on the stovetop or microwave with a splash of water.
❄️ Freezer tip – Want to freeze it? Just leave out the pasta and freeze the sauce alone. Then cook fresh pasta when you’re ready to eat.
🧄 Garlic fan? – Add more. Always add more. (Okay, maybe not too much—but trust your taste buds.)
Try my Creamy Spinach and Artichoke Chicken Pasta recipe.
Serving Ideas
🧄 Garlic Bread on the Side – You can’t go wrong with warm, crispy garlic bread to scoop up any leftover sauce. Bonus points if it’s homemade!
🥗 Light Side Salad – Pair it with a simple green salad (think arugula, spinach, or romaine) tossed in lemon juice and olive oil for a fresh contrast.
🍷 Wine Pairing (if that’s your vibe) – A glass of vegan-friendly red wine like a Pinot Noir or Merlot goes great with this hearty dish. Or just sip whatever’s in your fridge—no judgment!
🫓 Flatbread or Pita – Warm some up and serve on the side to dip and swipe through that saucy goodness.
🌿 Fresh Herb Topping – Add a sprinkle of chopped basil, parsley, or even a bit of fresh oregano for that little extra “chef’s kiss” moment.
🧀 Extra Vegan Parm – Serve with extra on the table because everyone always wants more cheese, even the dairy-free kind.
🔥 Crushed Red Pepper or Chili Oil – For the spice lovers out there, keep it on the table so they can kick it up a notch.
Try my Creamy Lemon and Green Pea Pasta recipe.
🍷🥤 Beverage Pairings
🍷 Vegan Red Wine – Go for a smooth, medium-bodied red like Pinot Noir, Merlot, or Chianti. They match the tomato base without overpowering the dish. Keep it chill and pour whatever you’ve got open!
🍺 Light Beer – A crisp lager or a light amber ale balances the richness of the sauce and seitan. Refreshing and not too heavy.
🍹 Sparkling Mocktail – Mix sparkling water with a splash of cranberry juice, squeeze of lime, and a few mint leaves. Fancy and alcohol-free.
🍋 Lemon Iced Tea – A chilled glass of slightly sweet lemon iced tea cuts through the savory flavor and keeps things refreshing.
🍊 Orange or Blood Orange Spritzer – Sparkling water + orange juice = super simple, citrusy goodness that pairs well with tomato-based dishes.
🥤 Classic Soda – Honestly, a cold cola or root beer hits the spot if you’re feeling casual. No shame in the soda game.
🧊 Infused Water – Lemon + cucumber or orange + mint. Super easy, super hydrating, and makes you feel like you’ve got your life together.
Storage & Reheating Tips
🧊 Store it like a pro –
Let the Bolognese cool completely before storing. Pop it into an airtight container and stash it in the fridge for up to 4 days.
❄️ Freezer-friendly? Yup! –
Freeze just the sauce (without the pasta) in a freezer-safe container or bag. It’ll keep for up to 2 months. Just defrost overnight in the fridge or reheat straight from frozen on low heat.
🔥 Reheating on the stove:
Add a splash of water or veggie broth to loosen it up, and reheat over medium heat, stirring occasionally until hot.
💨 Microwave method:
Toss your portion in a microwave-safe bowl, add a little water, cover with a damp paper towel, and heat in 1-minute bursts—stirring between each—until warm all the way through.
🍝 If the pasta’s already mixed in:
No worries! It reheats just fine, but you might want to add a bit more water or sauce to keep it from drying out.
🥄 Bonus tip:
If it thickens up too much, just stir in a little olive oil or tomato sauce to bring it back to life.
Try my One Pot Spinach and Salmon Pasta recipe.
Final Thoughts
And there you have it—easy, satisfying, and packed with flavor (and protein).
I’m a big fan of meals that don’t leave me with a sink full of dishes, and this one totally fits the bill.
Plus, it reheats like a champ, so leftovers? Yeah, they’re a win too.
Let me know if you give it a go – I always love hearing how you put your spin on it. Until next bite!
Recipe Card
Ground Seitan Peas Bolognese
Craving comfort food with a plant-based twist? My seitan Bolognese with green peas is saucy, hearty, and packs 35g protein per serving 🌱🔥 Vegan-friendly and super easy to make!
Ingredients
Instructions
-
Cook the pasta
Bring a pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Before draining, reserve 8 fl oz (240 ml) of the pasta cooking water. Drain and set the pasta aside.
-
Sauté the aromatics and seitan
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the minced shallot and ground seitan. Cook for 3–4 minutes, breaking up the seitan with a spoon, until lightly browned.
-
Add tomato and garlic
Stir in the diced tomato, grated garlic, and ½ teaspoon of salt. Cook for 2–3 minutes, allowing the tomatoes to soften and release their juices.
-
Incorporate the sauce
Add the tomato sauce (passata) and 4 fl oz (120 ml) of the reserved pasta water. Stir well and allow the mixture to simmer for 3–4 minutes, or until the sauce slightly thickens.
-
Combine pasta and sauce
Add the cooked rigatoni to the pan. Toss to coat the pasta evenly with the sauce. If the mixture appears too thick, gradually add more reserved pasta water until the desired consistency is reached.
-
Add peas
Stir in the green peas and cook for an additional 1–2 minutes, or until they are heated through.
-
Finish and serve
Remove from heat. Plate the pasta and garnish with shredded vegan Parmesan. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 555kcal
- % Daily Value *
- Total Fat 111g171%
- Total Carbohydrate 79g27%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
