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Vegan Stuffed Shells Recipe
š Recipeā
Ingredients:ā
For Filling:ā
15 oz vegan Ricotta Cheeseā
1 cup vegan shredded mozzarella chzā
1/2 cup vegan parmesanā
1/4 bunch fresh Italian parsley & basil, choppedā
2 TBS vegan cream cheeseā
Salt/pepper/garlic powder season ā
1/2 bunch fresh spinach, choppedā
Optional: 1 cup meatless meat crumbles, cooked, seasoned & chilledā
PROCEDURE: Combine all ingredients in a large mixing bowl, mix together well. Season. If adding meatless crumbles, make sure crumbles are cooled & seasoned. Set in refrigerator to chill until pasta and gravy is finished cooking. ā
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1 box Extra Large Shells Pasta ā
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For gravy:ā
Any jarred vegan marinara, two 24oz jarsā
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For Homemade gravy:ā
One 28 oz can San Marzano crushed tomatoesā
Two 6oz can tomato pasteā
Fresh garlic, shallots mincedā
EVOOā
Fresh Basil/Oregano, Garlic powder/S&Pā
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Instructions ā
Coat bottom of large pot with EVOO & sauteĢe garlic/ shallots until lightly browned, not burnt. Add 1 can tomato paste, fill emptied can w/ water, add to pot, stir. Repeat with second can. ā
Add crushed tomatoes, stir. Fill can up twice w/ water and add to pot. Stir. ā
Add 6-7 full basil leaves and oregano bunch. ā
Bring to a boil, then switch to low heat and simmer uncovered for 3-4 hours until thickened & all water has reduced by at least half. Season. ā
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Pasta Instructions:ā
Layer a 9x13 in Pyrex w/gravy to cover the bottom of dish. Stuff par-boiled shells w/cheese/spinach mixture & place opened side up. Repeat until entiredish is layered & stuffed. Spread more gravy between the shells but Do not cover the shells. Bake for 25 minutes at 350 degrees covered w/ foil, then turn heat up to 400 and uncover, baking for an additional 10minutes until edges of shells are crispy and all cheese is melted. Serve on a plate and top with optional additional gravy & parm. Enjoy!
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