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:

1.5 Tbsp vegan basil pesto (shouldn't contain cheese)

1/2 cup dairy free Mozzarella cheese shreds, such as (Go Veggie or Daiya)*

1/2 large eggplant, cut into 1/4 inch rounds

15 jumbo shells

1.5 cups favorite marinara sauce

sea salt

3/4 ( - 1.25 cup) block firm tofu, slightly patted dry

Equipment:

food processor

baking sheet

oven

pot

frying pan

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:

Quickview
179k Calories
9g Protein
8g Total Fat
16g Carbs
7% Health Score
Limit These
Calories
179k
9%

Fat
8g
13%

  Saturated Fat
1g
11%

Carbohydrates
16g
6%

  Sugar
6g
7%

Cholesterol
0.45mg
0%

Sodium
872mg
38%

Get Enough Of These
Protein
9g
19%

Fiber
4g
18%

Manganese
0.27mg
13%

Calcium
129mg
13%

Potassium
443mg
13%

Iron
2mg
12%

Vitamin A
524IU
10%

Vitamin E
1mg
10%

Vitamin C
7mg
9%

Copper
0.16mg
8%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
7%

Magnesium
24mg
6%

Folate
23µg
6%

Vitamin B2
0.08mg
5%

Vitamin B5
0.46mg
5%

Phosphorus
44mg
4%

Vitamin K
4µg
4%

Selenium
2µg
4%

Vitamin B1
0.05mg
3%

Zinc
0.33mg
2%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

A young couple got married. When the wife prepared to bake a ham to celebrate their first Thanksgiving, she carefully cut off each end before placing it in the pan.Her husband asked her why she did that and she replied, "I don`t know - it`s what my mother always did. But I can ask her."She called Mom, who responded, "I always saw your Grandma do it, so I did the same."They decided to check further, so the young woman called Grandma, who explained, "It was the only way I could get it to fit into my pan."

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