Vegan Beef & cheese Stuffed Pasta Shells

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Vegan beef & cheese stuffed pasta shells

Yield: 6

Author: Ori Harrington

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

• 250g jumbo pasta shells -cooked
• 1 1/2 cup vegan mozzarella cheese -grated (I used Violife)
• ⅔ cup vegan parmesan cheese (I used Violife)

Cheese Filling

• 3/4 cup nutritional yeast
• ½ block firm tofu
• ¼ cup olive oil
• 2 tbsp. Dijon mustard
• 1 tbsp. Onion powder
• 1 tbsp. garlic seasoning
• 3 cloves garlic
• 1 tbsp. Lemon juice
• Salt and pepper to taste

Meat Sauce

• 150g vegan ground beef -cooked (I used Beyond Meat)
• 2 cups marinara sauce (homemade or store bought)
• ⅓ cup pasta water
• 2 tbsp. Olive oil
• 2 garlic cloves -minced
• 1 tbsp. Onion powder
• 1 tbsp. Italian seasoning
• Salt and pepper to taste

White Cheese Sauce

• 2 cups non-dairy milk (I used Silk)
• 2 tbsp. Vegan butter (I used Becel)
• ¼ cup. All purpose flour
• 1/2 cup nutritional yeast
• 2 tbsp. dijon mustard
• 1 tbsp. lemon juice
• 1 tsp. garlic powder
• 1 tsp. onion powder
• Pepper to taste

Instructions

Filling

1. Add all the ingredients into a blender or food processor and blend until you have a smooth yet thick paste (it should resemble the texture of ricotta cheese). Set aside

Meat Sauce

1. Heat up the olive oil in a medium size pan, once hot add in the minced garlic and cook until it becomes fragrant. Add in the vegan ground beef and cook while breaking the beef into small pieces. Add in the onion powder and the italian seasoning. Once fully cooked add in the marinara sauce and stir, pour in the cooked and cubed vegan sausages and pasta water, as well as salt and pepper to taste. Cook the sauce in a simmer for 10 minutes. Set aside

White Cheese Sauce

1. Melt the butter in a medium size saucepan over medium heat, mix in the flour to make a thick roux, immediately pour in 1 cup of non-dairy milk, whisk until the roux has dissolved. Add in the nutritional yeast, and seasonings, whisk. Pour the remaining milk and cook the sauce in a simmer until the sauce has thickened (it usually takes around 10 minutes). Set aside.

Assemble

1. Preheat the oven to 350 F.
2. Make sure the pasta shells are cool enough that you can work with them without discomfort.
3. Pour the meat sauce into a 9x13 baking dish, using a wooden spoon spread the sauce around making sure the entire tray is fully covered.
4. Using a spoon or a piping bag, stuff the pasta shells with the tofu filling (around 1 ½ tbsp each) and place them in the baking tray. Once the tray is filled, pour in half of the bechamel sauce on top of the shells, then sprinkle ½ cup of the vegan mozzarella cheese on top, then pour the remaining sauce on top. Top the entire dish with the remaining mozzarella cheese, and parmesan cheese.
5. Bake the dish for 10 minutes, then broil for an extra 6 minutes or until the top is golden brown.
6. Allow the dish to cool down for 5 minutes before serving.
7. Enjoy!

Nutrition Facts

Calories

654.61

Fat (grams)

33.54 g

Sat. Fat (grams)

9.32 g

Carbs (grams)

55.59 g

Fiber (grams)

7.76 g

Net carbs

47.81 g

Sugar (grams)

7.56 g

Protein (grams)

34.03 g

Sodium (milligrams)

1186.46 mg

Cholesterol (grams)

50.43 mg