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Mexican Stuffed Shells

October 22, 2013 by epicureanvegan

Mexican Stuffed Shells -- Epicurean VeganI had been seeing recipes for this dish floating around and decided to try make my own vegan version. You might not think to combine pasta and Mexican food, but it’s not unlike my Mexican Pasta Casserole. Easy and delicious!

INGREDIENTS:

Lightlife Ground Crumbles

Filling:
1 Tbs olive oil
1 (12-oz) pkg. LightLife veggie crumbles (or other ground “meat” of your choice)
1 C onion, diced small
1/2 red bell pepper, diced small
1 packet taco seasoning
1/2 C cilantro, minced
2 Tbs lime juice
Sauce:
1 (15-oz) can tomato sauce
2 tsp Ancho chili powder (or other chili powder)
1 tsp oregano
1 tsp cumin
1 tsp sugar
1 tsp salt
3 cloves garlic
2 jarred roasted red peppers
1 (4-oz) can diced green chilies
The rest:
1 box jumbo shells (approx 45 shells)
1/2 C green onions, sliced
1 (4-oz) can sliced black olives
Vegan shredded cheese
Optional: vegan sour cream, salsa

DIRECTIONS:
Preheat the oven to 350.  In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown. Add the veggie crumbles and cook another 5-7 minutes. I mixed the taco seasoning with about a 1/2 C of water and poured it into the skillet and combined it with the veggie mixture. Stir in the cilantro and lime juice and remove from the heat. Let it cool.

Mexican Stuffed Shells -- Epicurean VeganMeanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).

Mexican Stuffed Shells -- Epicurean VeganPlace about a 1/4 C of the sauce on the bottom of a 15″ baking dish. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover. Top with remaining sauce, green onions, olives, and cheese.

Mexican Stuffed Shells -- Epicurean VeganCover and bake for 30 minutes. Enjoy!

Mexican Stuffed Shells -- Epicurean Vegan

Mexican Stuffed Shells
 
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Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • Filling:
  • 1 Tbs olive oil
  • 1 (12-oz) pkg. LightLife veggie crumbles (or other ground "meat" of your choice)
  • 1 C onion, diced small
  • ½ red bell pepper, diced small
  • 1 packet taco seasoning
  • ½ C cilantro, minced
  • 2 Tbs lime juice
  • Sauce:
  • 1 (15-oz) can tomato sauce
  • 2 tsp Ancho chili powder (or other chili powder)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cloves garlic
  • 2 jarred roasted red peppers
  • 1 (4-oz) can diced green chilies
  • The rest:
  • 1 box jumbo shells (approx 45 shells)
  • ½ C green onions, sliced
  • 1 (4-oz) can sliced black olives
  • Vegan shredded cheese
  • Optional: vegan sour cream, salsa
Directions
  1. Preheat the oven to 350.
  2. In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown.
  3. Add the veggie crumbles and cook another 5-7 minutes.
  4. I mixed the taco seasoning with about a ½ C of water and poured it into the skillet and combined it with the veggie mixture.
  5. Stir in the cilantro and lime juice and remove from the heat.
  6. Let it cool.
  7. Meanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat.
  8. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).
  9. Place about a ¼ C of the sauce on the bottom of a 15" baking dish.
  10. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover.
  11. Top with remaining sauce, green onions, olives, and cheese.
  12. Cover and bake for 30 minutes. Enjoy!
3.3.3077

Filed Under: Dinners Tagged With: easy, Mexican, Mexican Stuffed Shells, vegan stuffed shells, veggie crumbles

Stuffed Shells with Butternut Squash and Cashew Cheese

May 28, 2013 by epicureanvegan

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganA BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this—a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.

INGREDIENTS:
1 box jumbo shells
1 large butternut squash
1/3 C chives, chopped
1/3 C basil, chopped
salt and pepper
1 jar marinara sauce
Cashew Cheese:
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2 Tbs almond milk (I did add about another tablespoon)
1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
1/2 Tbs onion powder
1 tsp salt

DIRECTIONS:
Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganMeanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about 1/2 to 3/4 C of the cashew cheese.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganSeason with salt and pepper.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganOf course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don’t get too heavy handed—you can always add more to any of the shells.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganLayer on the jarred marinara sauce. I used about 3/4 of a jar. The rest will be great for a quick spaghetti lunch this week.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganBake at 350 for about 15 minutes. Enjoy!

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean Vegan

Stuffed Shells with Butternut Squash and Cashew Cheese
 
Print
A BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this---a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.
Author: Epicurean Vegan
Ingredients
  • 1 box jumbo shells
  • 1 large butternut squash
  • ⅓ C chives, chopped
  • ⅓ C basil, chopped
  • salt and pepper
  • 1 jar marinara sauce
  • Cashew Cheese:
  • 2 C raw cashews, soaked in water for up to 2 hours, then drained
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • 2 Tbs almond milk (I did add about another tablespoon)
  • 1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
  • ½ Tbs onion powder
  • 1 tsp salt
Directions
  1. Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft
  2. Meanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about ½ to ¾ C of the cashew cheese. Season with salt and pepper.
  3. Of course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don't get too heavy handed---you can always add more to any of the shells.
  4. Layer on the jarred marinara sauce. I used about ¾ of a jar. The rest will be great for a quick spaghetti lunch this week.
  5. Bake at 350 for about 15 minutes. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: butternut squash, cashew cheese, easy, Italian, Luminous Vegans, make ahead, vegan stuffed shells

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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