Vegan Stuffed Shells

Hi everyone, hope you've all had a great week, and plan great adventures for the weekend. Yesterday I had the great pleasure of making one of my favourite recipe, despite the long process it was completely worth it, stuffed vegan shells. This recipe proves to everyone that vegans can eat anything that non-vegans can eat. I've never cooked pasta shells before and I must say, I can't wait to experiment more with it. As a guideline, I used two sites, and

  • 2 tbsp vegan margarine or olive oil
  • 1 1/2 teaspoons crushed red pepper flake
  • 1tbsp sea salt 
  • 3 medium cloves of garlic, finely chopped
  • 2 (14.5 ounce) can tomato sauce (roasted garlic and herbs)
  • 3 tbsp red wine vinegar
  • 1 tbsp chilli powder
  • 1 tbsp curry powder
  • 1 tbsp cumin
    1 tbsp black pepper 

Filling1 (16 ounce) package extra firm tofu, drained 
  • 1 tbsp vegan margarine or olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tbsp chilli powder
  • 1/2tbsp curry powder
  • 1/2 tbsp cumin 
  • 1/2 tbsp black pepper
1 (10.5 ounce)Packaged vegan mozzarella style shred, and pepperjack style shreds. (Diaya)
  • 2 tbsp vegan margarine or olive oil

  • Steps 
  • 1. Cook shells according to package instructions in a well-salted water with a pitch of salt. Cook till dente because if you over cook it, the shells will tear making it hard to fill them. Drain and let it cool off. 
  • 2. The Sauce is really simple, heat vegan margarine or olive oil, in a skillet over medium heat, add chopped garlic, red pepper flakes, sea salt, cumin, chilli powder, curry powder, and black pepper. Stir everything in and let it saute for 45 seconds till everything is fragrant. Stir in the tomato sauce, and add 2 tbsp of red wine vinegar, let it simmer for 3 minutes.  Remove from stove and let it cool off. 
  • 3. Filling is my favourite, same process as the sauce start by heat 1/2 of margarine or olive oil in a skillet, add green onion, garlic powder, cumin, curry, chilli and black pepper. Let it sautĂ© till golden and add tofu. Let it simmer for one minute. Remove it and let it cool off. When it is almost cooled off stir in the mozzarella. Make sure you don't stir in the cheese when its hot because it will melt. 
  • 4. Spread 1/3 of sauce across the bottom of the prepared pan, fill each shell with the filling. Arrange in a single layer in the pan. Spread the remaining sauce over the shells, cover with foil and bake for 15 minutes or at until the shells are cooked through. 
  • 5. Sprinkle with the remaining chives and serve hot,  sided with red wine. 

Bon a petit.

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