About the Dish

1 Onion
3 cloves Garlic
2 ounces Roasted Red Peppers
3 ounces Carrot
6 ounces Summer Squash
1 tablespoon Spice Blend
8 ounces Seitan
15 ounces Tomato Sauce
6 ounces Spaghetti
1 tablespoon Vegan Pecan 'Cheese'
Per Serving
Calories 710
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 970 mg
Total Carbohydrates 111 g
Dietary Fiber 11 g
Sugar 21 g
Protein 44 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Rosé Cider

So what does one pair with a vegan bolognese sauce? It seems appropriate to look at a cider. We suggest Bold Rocks Rosé Cider ferment with the skin on the apple to give it a pink appearance. Bold Rocks Rosé Cider is fermented in Mill's Creek, North Carolina.

Bold Rocks Rosé Cider

Kotsifali Blend - Crete, Greece

Kotsifali can be a mouthful to say. It is an indigenous red variety from the island of Crete. The rich notes of plum sauce, wild herbs, and mocha complement the “Bolognese” sauce, adding a sweet herbal component to the dish. The structure of the wine, though it is red, will not overwhelm the vegetables either.

Idaia WInery Kotsifali-Mandilari Blend, Crete, Greece


MISE EN PLACE • Peel onion. Chop 3/4 cup (save any extra for another use). • Shred squash on a grater. • Shred carrot on a grater. • Peel and mince garlic. • Finely chop red pepper. • Roughly chop seitan.
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While water heats, place a saucepan over high heat. Add 2 teaspoons olive oil. When oil is hot, add seitan. Cook, stirring, until browned all over, 4-5 minutes.
• Add onion. Cook, stirring, until onion is translucent, 1-2 minutes. • Add garlic. Cook, stirring, until fragrant, about 1 minute. • Add squash and carrot. Cook, stirring, until carrot begins to soften, about 2 minutes.
• Add red pepper, tomato sauce, Italian spice blend and 1/4 teaspoon kosher salt. Cook, stirring, until mixture boils. • Reduce heat. Simmer, stirring occasionally, 10 minutes.
While sauce simmers: • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/4 cup cooking liquid. Add to sauce. • Drain pasta.
• Divide pasta between 2 plates. (If pasta has become sticky, toss with a splash of reserved cooking liquid.) • Spoon sauce over each plate. Garnish with vegan pecan ‘cheese’, and enjoy!