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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Vegan Option to Traditional Stuffed Shells Ingredients:
1 (16 ounce) box jumbo pasta shells |
2 lbs tofu |
1 tablespoon olive oil |
2 tablespoons thai basil |
1 (8 ounce) can cannellini beans |
1 teaspoon oregano |
1 teaspoon garlic powder |
1 teaspoon crushed red pepper flakes |
1 tablespoon olive oil |
1 (8 ounce) can black olives |
1 medium white onion |
1 (16 ounce) package mushrooms |
2 garlic cloves |
2 teaspoons oregano |
2 teaspoons basil |
1 (24 ounce) can fresh tomato juice, no salt |
1 (24 ounce) can diced tomatoes |
Directions:
1. In a large pot, add 1TBSP Olive Oil. Add Olives, Mushrooms, Onion, Garlic and saute until mixture reduces by half in size. Add Tomatoes and Tomato Juice and let cook until slightly thickened about an hour.
2. Boil Pasta according to package directions.
3. In a large skillet, heat 1 TBSP Olive Oil. Add drained and smashed tofu. Saute until it is slightly browned. Mix together tofu, beans (drain half of liquid), Thai Basil, Oregano, Garlic powder, and crushed red pepper flakes. Fill each shell with this mixture.
4. Preheat over to 350 degrees. Place Shells and sauce in pre-heated oven for 30 minutes.
5. Top with Nutritional Yeast.
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