Vegan Stuffed Pasta Shells Going vegan is great. Yet if we get the chance of adding a sea flavor to it, that just adds to the taste. This recipe is perfect for small family get-together and occasions like home-warming and thanksgiving. It is just a simple few steps that take you to the completion of the recipe. This adds to the USP of the dish as it can be served within a short time span of around as narrow as 30 minutes. Pasta adds to the wholesomeness of the dish. The food gets tastier than well as becomes a complete meal for those getting at the table. Being herbal and vegan in nature, this preparation can be preserved as well as for later servings that can be attained just by the magic of re-heating!
It is just the art of mixing and serving that matters the most in the dish, and that’s what makes this a stand apart from the rest. The first thing to decide for the shell is the stuffing or filling. It can be made by Bocca Crumbles, Field Roast Italian Sausage, Lentils and vegetables as such. One can entirely configure the stuffing by oneself and for that the more creative your taste buds are, the better for you. No, matter whatever the stuffings are, until the combinations are absurdly weird, it’s always bound to taste nice and this dish would soon become a popular one on your dining table. The dish requires just the boiling of the shells for ten minutes. Followed by filling it with stuffing you are craving for and then baking the dish for half an hour. That is it! A meal course ready for your table. To make things more interesting, the dish can be served with sides such as roasting vegetables, a side salad, roasted bread sticks or anything else that you wish to see on your plate. The​ Stuffed shells are themselves enough for the tummy, these sides are just for an extra bonus to the taste buds. Once the dish is tried. It is soon to be seen repeating itself on the table, this can be assured! Ingredients SHELLS 1.5 cups Jumbo Shell Pasta (cook 9 minutes, drain, rinse, and dry on paper towels) FILLING 1 medium white onion, diced
15 cups of diced tomatoes 2 cups of tomato paste 2 cloves garlic, minced 1 Tablespoon oregano (dried or fresh), minced 1 Tablespoons basil, minced 14 cups of Bocca Originals Crumble or ground meat 2 Field Roast Vegan Italian Sausages (or vegan Italian sausages of choice); ground in the food processor SAUCE 16 cups of no-oil marinara sauce or any other suitable organic one as preferred. Instructions Fill a large pot of water with 2 teaspoons of salt. Wait for roaring bubble Add jumbo pasta shells Stir and boil for 9 minutes
Drain, rinse with cool water, and place on paper towels to drain and dry PREPARE THE FILLING Add onions and garlic to a large skillet Cook on medium-low until translucent; add a little water if it begins to stick Add Bocca Original Crumbles or ground meat alternative of choice Cook on low In a food processor cut Vegan Italian Sausage into large pieces Pulse until it is a ground texture similar to the Bocca crumbles Add to cooking onion, garlic and Bocca Crumbles Stir Add diced tomatoes, tomato sauce, and spices Cook until browned and heated through Remove from heat and allow cooling PAN CONFIGURATION
In a 9X 13-inch pan of choice, pour 1/4 of the marinara sauce in the bottom of the pan. Using a spoon, spread the marinara around. Using a spoon, fill each pasta shell with the stuffing Place each filled noodle in the pan opening side up. Place all the shells next to each other Pour the remaining sauce on top of the filled noodles Cover with aluminum foil COOKING Preheat oven to 350 degrees Place covered pan in the middle of the oven Cook for 30 minutes, covered Removed from oven Let sit for 5 minutes; remove the aluminum foil Scoop shells into a shallow bowl or on a plate
Serve as per wish.
Source:​https://kathysvegankitchen327795468.wordpress.com/2020/05/01/vegan-stuffed-pasta-s hells/