Vegan Stuffed Shells with Roasted Eggplant

Vegan Stuffed Shells with Roasted Eggplant could be just the dairy free recipe you've been looking for. For $1.61 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 13g of protein, 9g of fat, and a total of 277 calories. A mixture of basil pesto, Dairy Free Cheese, eggplant, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course. From preparation to the plate, this recipe takes roughly 1 hour. 50 people have tried and liked this recipe. It is brought to you by Minimalist Baker. With a spoonacular score of 65%, this dish is good. If you like this recipe, you might also like recipes such as vegan stuffed shells, Vegan Butternut Squash Stuffed Shells, and Vegan Stuffed Shells with Dairy-Free Ricotta.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a collander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375.While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8x8 pan, then stuff shells with generous spoonfuls of filling.Arrange shells split side up in the pan and then top with remaining tomato sauce - they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.

 

Step by step:

1. FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a collander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375.While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.Once the shells are done, drain and let cool slightly.

2. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8x8 pan, then stuff shells with generous spoonfuls of filling.Arrange shells split side up in the pan and then top with remaining tomato sauce - they should be covered but not drowning.

3. Bake for 35 minutes or until warm and bubbly.

4. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.

Nutrition Information:

covered percent of daily need