Best 3 Veggie Stuffed Shells Vegan Recipes
Indulge in a delectable and compassionate culinary journey with our comprehensive guide to crafting the ultimate veggie-stuffed shells vegan recipe. Whether you're a seasoned vegan chef or a curious culinary explorer seeking plant-based alternatives, this article will lead you through the art of creating savory shells bursting with the goodness of fresh vegetables, aromatic herbs, and luscious vegan cheese. Prepare to tantalize your taste buds and impress your dinner guests with this innovative and satisfying vegan twist on a classic Italian dish. Let your creativity shine as you discover the endless possibilities of vegan cooking and elevate your mealtime experience to new heights of flavor and ethical indulgence.
Let's cook with our recipes!
VEGGIE STUFFED SHELLS (VEGAN)
Make and share this Veggie Stuffed Shells (Vegan) recipe from Food.com.
Provided by januarybride
Categories Pasta Shells
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
- In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
- Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
- Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly.
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
Tips:
- Soak the shells in hot water for 10 minutes to soften them.
- Use a large pot to cook the shells so they have plenty of room to move around.
- Bring the water to a boil, then reduce the heat to a simmer and cook the shells for 10-12 minutes, or until they are al dente.
- Drain the shells and rinse them with cold water.
- Use a melon baller or small spoon to scoop out the centers of the shells.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, spinach, mushrooms, onions, garlic, salt, and pepper.
- Stuff the shells with the ricotta mixture.
- Place the shells in a baking dish and bake at 350 degrees Fahrenheit for 20-25 minutes, or until the shells are heated through and the cheese is melted and bubbly.
- Serve the shells immediately with your favorite pasta sauce.
Conclusion:
Vegan veggie-stuffed shells are a delicious and satisfying meal that is perfect for a weeknight dinner. They are easy to make and can be customized to your liking. The shells are filled with a creamy ricotta mixture and topped with a flavorful tomato sauce. This dish is sure to please everyone at the table.
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