Petitchef

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

Main Dish
8 servings
40 min
90 min
Easy

Ingredients

Number of serving: 8
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

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.





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