The best Vegan Comfort Food
This vegan baked stuffed shells is the ultimate comfort food recipe. There is nothing more comforting or decadent than stuffed and baked pasta. This one is 100% dairy free and uses crumbled tofu in place of ricotta cheese. The texture of crumbled tofu mimics ricotta so well. The diced, flavorful and colorful vegetables makes this dish pleasing to both the palette and the eye. The quick tomato sauce checks all the boxes; tangy, slightly sweet, zesty and garlicky. The bonus is you can have it on the table in less than an hour, steaming and smelling spectacular. This one is an excellent choice for a vegan holiday main dish or any Sunday dinner.
A little story about my childhood and why I love pasta
I grew up on the East Coastin a mixed Irish/Italian family. This meant we ate hearty, stick to your ribs, comfort food. Winters were harsh and many East Coasters did outdoor activities like skiing or snowboarding to cope with the long, cold winters. But not me, I hibernated. The things I liked about Winter was eating for sport and marathon reading sessions. As a child I had a robust appetite. In Winters, my Mom, Grandmothers and Aunts would make lasagna, manicotti, baked stuffed shells and baked ziti. I worshipped this kind of food, the rich tomato sauces, velvety ricotta cheese, melty and stretchy mozzarella and my first true love, pasta. As an adult I love veganizing my childhood favorites. These vegan baked stuffed shells evoke precious childhood memories of decadent pasta dishes and holiday buffets. I hope they do for you too.
Ingredients for vegan baked stuffed shells
These baked stuffed shells can be made all year round not just in colder months! If large shells are hard to find, this also will work with manicotti.
- shell pasta
- extra firm tofu
- canned fire roasted crushed tomatoes (or your favorite crushed tomato)
- garlic
- zuchinni
- baby bell peppers
- extra virgin olive oil
- italian seasoning
- garlic powder
- crushed red pepper
- turbinado sugar or coconut sugar or maple syrup
- shallot
- mixed herbs or arugula for garnish
- salt
How to make vegan baked stuffed shells
This recipe is actually pretty easy to make. A quick saute to make the filling, a freshie tomato sauce and an easy assemble and bake.
- Cook shells according to their package, and set aside
- Preheat oven to 375F
- Make the filling: To a medium skillet over medium heat, add olive oil then saute the shallot, baby bell peppers, and zucchini for 5 minutes until half cooked then add the crumbled tofu, salt, pepper and garlic powder and cook five more minutes and set aside until last step.
- Make the sauce: In a deep skillet, over medium heat add olive oil and then sauté garlic, crushed red pepper and Italian seasoning in extra virgin olive oil until toasty and fragrant (about 5 minutes). Thats right, I am telling you to toast the spices, it sounds weird but the smell in the air will tell you otherwise. Add the fire roasted crushed tomatoes a pinch of salt and a pinch of turbinado sugar, bring to a quick boil and then lower heat and simmer for 5 minutes.
- In an oven safe casserole dish add some sauce to the bottom of the pan so that the shells will not stick. Stuff the shells with tofu and veggie mix, put in the pan, touching is ok. Then drizzle or drown in sauce however you prefer. Then bake in oven covered with tin foil for 15-20 minutes covered until it is hot in the middle. Garnish with chopped herbs and arugula and devour.
Other Vegan Pasta Dishes
Vegan Baked Stuffed Shells
Equipment
- stovetop and oven
Ingredients
- 1 pound shell pasta
- 1 pound extra firm tofu
- 1 large can fire roasted crushed tomatoes
- 4 cloves garlic
- 1 each zuchinni
- 3 each baby bell peppers
- 2 tsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- ½ tsp italian seasoning
- ¼ tsp garlic powder
- 1 pinch crushed red pepper
- 1 pinch turbinado sugar
- 1 ea shallot
- ½ cup mixed herbs or arugula for garnish
- 1 ea salt to taste
Instructions
- Cook shells according to package and set aside
- Preheat the oven to 375F
- Make the filling: To a medium skillet over medium heat, add olive oil then saute the shallot, baby bell peppers, and zucchini for 5 minutes until half cooked then add the crumbled tofu, salt, pepper and garlic powder and cook five more minutes and set aside until last step.
- Make the sauce: In a deep skillet, over medium heat add olive oil and then sauté garlic, crushed red pepper and Italian seasoning in extra virgin olive oil until toasty and fragrant (about 5 minutes). Thats right, I am telling you to toast the spices, it sounds weird but the smell in the air will tell you otherwise. Add the fire roasted crushed tomatoes a pinch of salt and a pinch of turbinado sugar, bring to a quick boil and then lower heat and simmer for 5 minutes.
- In an oven safe casserole dish add some sauce to the bottom of the pan so that the shells will not stick. Stuff the shells with tofu and veggie mix, put in the pan, touching is ok. Then drizzle or drown in sauce however you prefer. Then bake in oven covered with tin foil for 15-20 minutes covered until it is hot in the middle. Garnish with chopped herbs and arugula and devour.
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