Vegan Stuffed Shells

Ricotta Recipe (adapted) from All Recipes

Yield: 4 servings, 3 shells each

15 jumbo shells

Italian Sausage Sauce

1, 24 oz jar marinara sauce
1/2 cup water
2 tablespoons soy sauce or Tamari
½ tablespoon fennel seeds
½ teaspoon ground sage
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ cup textured vegetable protein
2 tablespoon balsamic vinegar

Ricotta

1, 14 ounce package extra-firm tofu (drained and not pressed)
¼ cup nutritional yeast flakes
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper

Cook Pasta

1. Bring a large pot of salted water to a boil for the pasta.

2. Once water is boiling, cook pasta for 15 minutes.

3. Drain and rinse the pasta.

4. Transfer the pasta to a plate, separating the shells to make sure they don’t stick.

Prepare Baking Dish

1. Pour ¾ cup marinara sauce in the bottom of an 8×8 baking dish. Set aside the remaining sauce.

2. Preheat oven to 350.

Prepare Italian Sausage Sauce

1. Pour water and soy sauce in a saucepan.

2. Mix in fennel, sage, onion powder, basil, oregano, thyme, cayenne pepper, garlic powder and salt.

3. Bring it to a boil and remove from the heat.

4. Stir in the TVP making sure it all gets evenly coated, and let sit uncovered for 10 minutes.

5. Pour in the remaining marinara sauce and the balsamic vinegar.

6. Stir and cook over medium heat for 10 minutes, stirring occasionally. Set aside.

Prepare Ricotta

1. Break the tofu into large chunks and drop in the bowl of a blender or food processor.

2. Pour in the remaining ingredients for the ricotta and blend until smooth.

Assemble Shells

1. Scoop a spoonful of ricotta into each shell and place it in the prepared 8×8 baking dish.

2. Pour meat sauce over shells.

3. Bake for 25 minutes covered.

4. Uncover and bake for an additional 15 minutes until it’s bubbling.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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Vegan Sloppy Joes

Source: Hell Yeah It’s Vegan (method adapted)

1 Tbsp olive oil
1/2 medium onion, diced
1 green bell pepper, diced
2 tsp chili powder
½ tsp garlic powder
½ tsp dry mustard
1¼ c TVP
1½ c water
¾ c ketchup
1 Tbsp soy sauce

1. In a medium saucepan, saute pepper and onion in oil until onion is translucent.

2. Stir in everything except the TVP and bring it to a boil.

3. Add TVP, cover, reduce heat and simmer for 10 minutes.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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