Dinner/

Minty Jumbo Shells : Vegan

Author: SallyK / Date: 2015-08-01 @ 01:00 pm / Print Me! /
Tags: Garbanzos / Swiss Chard / Tofu and Tempeh / Tomatoes / Vegan Recipes /

Minty Stuffed Shells (Vegan)By using garbanzo beans and tofu, this meal is high in protein and reduced in fats and cholesterol. The filling is creamy and delicious.

Serves 5-6.

Ingredients:

  • 6 oz jumbo pasta shells
  • 3/4 c fine bread crumbs (divided use)
  • 1 c cooked garbanzo beans, drained
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • 1/3 c chopped onion
  • 4 c chopped green chard or spinach
  • 8 oz extra firm tofu
  • 2 Tbsp nutritional yeast
  • 3/4 tsp salt
  • 1 tsp dry mint
  • 1/2 tsp Italian seasoning
  • 1/8 tsp nutmeg
  • 1 1/2 c marinara sauce

Directions:

  1. Cook pasta shells for 8-10 minutes, or until al dente

    , in a large pot of boiling salted water. Drain well. Place the shells, slit side down, on a clean towel to dry more fully while proceeding with recipe.
  2. Preheat oven to 375 degrees F. Spoon about a third-cup of the sauce in the bottom of an 11 x 7 x 2 inch baking dish and spread over the entire bottom.
  3. In a food processor, place a half-cup of the bread crumbs and all of the remaining ingredients except for the marinara sauce. Blend until smooth.
  4. Use a butter knife to fill each shell with the food processor mixture. Place filled shells side by side in the prepared baking dish.
  5. Place a tablespoon or so of sauce on each shell. Sprinkle with the remaining fourth-cup of bread crumbs.
  6. Cover the dish with tin foil and bake 30 minutes. Remove the foil, and bake uncovered another 10 minutes. Serve hot with extra sauce if desired.