Vegan stuffed shells (plus vegan alfredo, vegan spinach pesto and veggie marinara)

Ingredients

• 1)

Vegan Alfredo Sauce:

• Yield: approximately 2 ½ cups
• 1-12.3 ounce box Silken firm tofu
• 1 cup unsweetened soy milk
• Juice of one lemon
• 3 cloves garlic
• ½ cup lightly salted cashew halves and pieces
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• Generous pinch ground coriander
• Generous pinch nutmeg
• Generous pinch white pepper
• 1 tablespoon olive oil
• Salt to taste
• 2)

Vegan Spinach Pesto:

• Yield: approximately 1 ½ cups
• 10 ounces fresh baby spinach, rinsed and dried
• 1 cup lightly packed fresh basil leaves, rinsed and dried
• 3-4 garlic cloves
• 1 cup lightly toasted walnuts halve or pieces
• 1 teaspoon nutritional yeast
• Juice of one lemon
• 1/3 cup olive oil
• Generous amount of salt to taste
• 3)

Veggie Marinara Sauce:

• Yield: approximately 4 cups
• 1 small-medium onion, peeled and cut into chunks
• 3-4 cloves garlic
• 1 cup raw baby carrots or peeled carrot pieces
• ½ large red bell pepper, stem, seeds and membrane removed
• 1 tablespoon olive oil
• 1-14.5 ounce can fire roasted crushed tomatoes
• ½ can water
• 2 tablespoons maple syrup
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch garlic salt
• Pinch onion powder
• 4)

Vegan Stuffed Shells:

• Yield: approximately 4 servings
• Approximately 16 jumbo dried pasta shells
• 1- 12 ounce package Smart Ground Veggie Protein Crumbles
• Vegan Alfredo Sauce
• Optional: Vegan Spinach Pesto
• Veggie Marinara Sauce

You may like

Vegan quinoa stuffed butternut squash with pomegranate

Preparation

• 1)
  Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Alfredo Sauce or see my recipes for Vegan Stuffed Shells. If desired, sprinkle some chopped smoked almonds over dishes made with this sauce for the traditional bacon-y flavor.
• 2)
  Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any pesto or see my recipe for Vegan Alfredo-Spinach Pesto Stuffed Shells.
• 3)
  Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated.
• Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Marinara Sauce or see my recipe for Vegan Stuffed Shells. Combine this sauce with a little of my Vegan Alfredo Sauce for a creamy tomato sauce.
• 4)
  Fill a large pot with water, salt generously you want it to taste like ocean water partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again.
• Meanwhile, heat Crumbles in microwave or on top of stove, according to package directions. Mix the Crumbles with the Alfredo Sauce, the Marinara Sauce, or a combination of Alfredo Sauce and Spinach Pesto in a ratio of about 1 part sauce to 2 parts meat or until a creamy mixture that loosely holds its shape is formed. Oil the bottom of a baking dish, cover with a generous layer of Veggie Marinara Sauce, and nestle shells into the sauce.
• If desired, lightly and decoratively drizzle additional Veggie Marinara Sauce over the Vegan Alfredo or Alfredo-Spinach Pesto Stuffed Shells, or drizzle Vegan Alfredo Sauce over the Veggie Marinara Stuffed Shells. Cover and heat in a preheated 350° oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately.