Vegan Stuffed Shells: Vegan Comfort Food I

Vegan Stuffed Shells: Vegan Comfort Food I

Welcome to the first installment of my new series: Vegan Comfort Food. In this series,  I will be revamping and veganizing some of America’s most delicious comfort food, so stay tuned!

vegan stuffed shells

Creamy Vegan Stuffed Shells

For these creamy vegan stuffed shells you will need the following Ingredients:

1.5 Cups of soaked cashews.

1/2 cup cashew milk (or any nutmilk/ dairy free milk)

1/3 Cup of diced onions

1 Jar of store bought vegan pasta sauce (or make your own)

12 Jumbo pasta shells.

1/2 Cup of Textured Vegetable Protein (This is my favorite brand)

3 Cloves of garlic

1/2 tsp of mushroom seasoning

1/4 cup of corn oil ( or any oil you prefer. Olive oil goes well here)

1 cup of vegetable broth (low or no sodium)

Salt (to taste)

Ground black Pepper

Dried Oregano

Dried Basil

Dried Parsley

Directions:

Preheat your oven to 400 degrees Fahrenheit. Bring a large pot of water to a boil for your pasta. Salt your water and cook your 12 jumbo pasta noodles to al dente (according to box directions).

Filling:

In a medium skillet heat 1 tsp of your oil. Add your diced onion and one clove of garlic minced. Saute until onions become translucent.  Add your textured vegetable protein, mushroom seasoning, and vegetable broth to the skillet. Turn your heat down to med-low and let simmer while stirring occasionally. If the TVP looks dry, add more water.

In a high powered blender such as a blendtec or vitamix, add your soaked cashews, cashew milk, remaining corn oil, and 1-2 garlic cloves. If you’re a terrible human like me and can’t be bothered to soak your cashews overnight, boil them for 10 minutes instead. Blend the ingredients until you get a rough paste that resembles lumpy cream cheese.

Fold your TVP and cashew cream mixture into a small bowl. Season with salt, onion powder, basil, oregano, black pepper, and garlic powder to your own tastes. I don’t actually measure anything in my kitchen and adjust my seasonings/ingredients based on what I think the meal needs. If you need more black pepper, BY ALL MEANS ADD IT :).

 

Once you have thoroughly mixed your filling, begin spooning the mixture into the pasta shell. I put about one healthy spoonful into each shell because we are fatties at my house.  When you have filled all the shells, spray a baking dish with your favorite cooking spray and neatly place in your shells. Cover (to your liking) the shells in pasta sauce and sprinkle with dried herbs for garnish.

Bake for 20-30 minutes at 400 F or until the tips of your pasta shell become golden and slightly crunchy.

Let your dish cool and enjoy!

These vegan stuffed shells serve about 4-5 people who have self control or two fatties like my boyfriend and me!

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