We tried Chef Mal's delicious vegan stuffed shells, and they turned out amazing! In this video, we're walking you through the recipe step-by-step, from prepping the stuffing to baking them to perfection. If you're looking for a mouthwatering plant-based meal that's perfect for dinner, you won't want to miss this! Watch as we recreate this savory, creamy, and flavorful dish that’s sure to be a hit with the whole family. 🍽️
Ingredients:
- Olive oil
- 1 red onion (chopped)
- 2 bell peppers (any color)
- 1 ½ boxes of jumbo stuffed shells (for a family of 4)
- ½ cup sun-dried tomatoes (chopped)
- ¼ cup tomato paste
- 1 cup walnuts (chopped in food processor with Italian spices)
- 1 can hearts of palm, 1 can artichoke hearts, ½ bag frozen spinach (thawed) - for seafood flavor
- Seafood seasoning (Old Bay, Nori, Furikake)
- Vegan parmesan
- 1 cup raw unsalted cashews (for Alfredo cream sauce)
- 1 cup water
- Fresh basil
- Vegan cheese
- 1 jar of your favorite marinara or tomato sauce
Instructions:
1. Cook jumbo shells according to package instructions.
2. Sauté onions, bell peppers, and sun-dried tomatoes in olive oil.
3. For the Italian filling: Add tomato paste, walnuts, and Italian seasonings, then mix.
Let simmer on medium heat until walnuts are soft.
4. For the seafood filling: Add hearts of palm (shredded), artichoke hearts (break apart), thawed spinach, and seafood seasonings to taste.
5. Make Alfredo cashew cream sauce: In a high speed blender (I used a Vitamix), blend cashews, water, vegan parmesan, and basil. Soak cashews if you don’t have a high speed blender.
6.Add ½ cup Alfredo sauce to the seafood filling and stir well.
7.Fill shells with both fillings.
8.Layer shells, drizzle with cashew cream, and top with vegan cheese and marinara.
9.Bake at 375°F for 40 minutes or until bubbly and the cheese has melted.
Enjoy!
#VeganRecipes #StuffedShells #PlantBasedCooking #ChefMalEats #VeganItalian #VeganSeafood
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