Friday, November 19, 2010

Vegan Stuffed Shells


Stuffed Shells just the way everyone likes them...filled with Italian "Sausage," Spinach, "Ricotta," topped with a homemade Tomato Sauce and melting "Mozzarella"...vegan substitutes make terrific replacements in this classic dish!


Heart Healthy Vegan Substitutes


Italian Sausage - Smoked Style Veggie Protein Sausage


Ricotta - Tofu put through a potato ricer, Olive Oil, Yeast Flakes, Lemon & Sea Salt


Parmesan - Nutritional Yeast Flakes


Mozzarella - Shredded Pasteurized Process Cheese Alternative, Mozzarella Flavor




Stuffed Shells Recipe



Cut sausage into cubes, brown in a small amount of canola oil. Drain on paper towels, set aside.



Meanwhile make the tomato sauce: In a pot, sauté finely chopped onion and red pepper flakes in a good amount of olive oil. Add some minced garlic, dried oregano and basil. Then add a can of diced tomatoes with juice.



Simmer tomato sauce over low heat while preparing the shells. Finish with sea salt to taste.



At the same time, cook jumbo shells (whole grain if possible) in boiling water until al dente.
Drain the shells.



In a sauté pan, cook finely chopped onion and red pepper flakes in olive oil. Add defrosted and drained "frozen cut leaf spinach" to the pan. Cook until all the moisture has evaporated. Season with fresh grated nutmeg. Let cool.



To make the ricotta substitute, pass a block of firm tofu through a potato ricer.



Add 1 T. Nutritional Yeast Flakes, a squeeze of fresh lemon juice, 1 T. olive oil and sea salt to taste.
Mix to combine.



The flakes make a great vegan substitute for Parmesan with an intense nutty roasted flavor.



Combine sausage, tofu ricotta, and spinach mixtures.



Ladle some of the tomato sauce into the bottom of a baking dish. Arrange the empty shells over the sauce. Spoon filling into the shells. Top shells with the remaining sauce. Cover with foil and bake at 350°F until the shells are heated through.



Remove foil, top with a sprinkling of yeast flakes and shredded mozzarella.
Cook uncovered until the cheese starts to melt.




Garnish with fresh basil.



Lori Lynn


Taste With The Eyes


8 comments:

Priya

Woww thats a delectable and fabulous looking shells..

Cynthia

Oh man, this is a feast. LL you have outdone yourself again!

SashaInTheKitchen

looks perfect - beautiful pictures

Emmy

These look beautiful!!! So tasty and delicate. And I agree your photos are superb.

Magia da Inês

✿ ܓOlá, amiga!
Já faz muito tempo que não apareço para uma visitinha, mas... hoje venho matar a saudade...
ܓ ✿Essa é uma receita saudável, colorida e agradável aos olhos. Com todos esses temperos também deve ser deliciosa. ✿
✿✿Boa semana!
Beijinhos. ✿
Brasil✿✿
✿✿✿ ܓ

anubhavati

Hi Sra,

First tme on your blogpage. The colors on ths post simply blew me away...the crimson from the tomatoes, the green from the leaves, the cheese...Lovely vegan yet filling dish...Love the way you have used the oven lighting for your main pic...

Shobha

Food Lover

WOW I LOVE pasta, this looks really yummy :)

michelangelo in the kitchen

Wonderful pasta recipe! And vegetarian too! I like your recipe very much. Delicious! Cheers!

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