Vegan Stuffed Pasta Shells

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and has a firmer texture.

nutritional yeast

💰Cheaper: dried parmesan

Dried parmesan adds a similar cheesy flavor.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: no cheese

Cashew cream is creamy and can be made at home.

Make two egg replacer eggs using 3 teaspoons of potato starch and 6 tablespoons of water, stir until it gels.

Press tofu to remove excess moisture by wrapping it in a towel and placing something heavy on top for a few minutes.

Crumble the pressed tofu into a large mixing bowl and mash it with a potato masher until crumbly.

Add the egg replacer mixture to the crumbled tofu and mix well.

Stir in vegan cheese shreds, oregano, black pepper, salt, and chopped basil from the garden.

Boil water and cook jumbo pasta shells until done, then drain them in a colander.

Spread a layer of pasta sauce on the bottom of a baking dish.

Stuff each pasta shell with the tofu mixture using a large spoon, being patient as it takes time.

Place the stuffed shells in the baking dish and cover them with another layer of pasta sauce.

Top with more vegan cheese shreds and cover the dish with foil.

Bake in a 350°F oven for 30 to 40 minutes.

While the shells are baking, prepare a salad with romaine lettuce, purple cabbage, broccoli, and thinly sliced green onions.

Toast sliced almonds and add them to the salad for flavor and crunch.

Toss the salad and drizzle with homemade maple mustard dressing before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens