I love stuffed shells!! I mean, really, who doesn’t? Now, classically, this is one non-vegan recipe if there ever was one. Pasta stuffed with loads of meat and cheese.
But leave it to The Vegan Zombie to come up with an absolutely amazing recipe that is cheesy and delicious and so satisfying!! I’ve been a big fan of The Vegan Zombie for years, and this was their very first video. If you haven’t checked out their hilarious and inspired videos on YouTube, go, posthaste! True story: I am plotting a kidnapping of their adorable mascot dog, Indy. He’s SO CUTE. I got to meet the Vegan Zombie team recently at the the fundraiser for Woodstock Farm Animal Sanctuary hosted by the fun and awesome blog, Will Travel for Vegan Food. Here’s me, starstruck!
Anyway, I know you will enjoy this recipe as much as I do. It is a crowd-pleaser and a belly-filler. This Fatty Boombalatty always makes the full recipe and eats most of it herself. Not ashamed.
Here are the shells, stuff, sauced and ready for the Daiya cheese.
Now with the cheese!
Fresh out of the oven.
The Vegan Zombie’s Stuffed Shells
Makes 4 servings
2 Tbsp olive oil
2 cups vegan meat (I use boca crumbles)
1 container vegan cream cheese
1/4 cup vegan sour cream
|1 tbsp oregano
2 tsp thyme
1 tsp basil
Salt & Pepper to taste
4 cups sauce (could use bottled, or the VFB recipe)
Cook shells for about 8 minutes in boiling water, until still al dente. After draining, run cold water over the shells.
Meanwhile, saute onions in olive oil on medium heat for 5 minutes, then stir in the vegan meat and saute until meat is brown. Add sour cream, cream cheese, herbs, salt and pepper. Cook over low heat for 1-2 minutes.
Line the bottom of a baking pan/dish with sauce. Stuff each shell with 1-2 Tbsp of filling. Line them up in the pan. Pour remaining sauce over shells, then cover with a layer of daiya mozzarella. Cover with tinfoil and bake at 350*F for 20 minutes.