Vegan Stuffed Pasta Shells
Ingredients
- Stuffed pasta shells
- 1 shallot
- 3 baby bell peppers
- 1 zucchini
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Olive oil, for cooking
- 1 block extra firm tofu
- 4 cloves garlic
- Crushed red pepper, pinch
- Italian seasoning, 1/2 teaspoon
- Extra virgin olive oil, for cooking
- 1 can fire roasted crushed tomatoes
- Turbinado sugar, pinch
Preparation
Chop 1 shallot, 3 baby bell peppers, 1 zucchini into small cubes, season with salt, pepper, and garlic powder, and sauté in olive oil until half cooked, then add one block of crumbled extra firm tofu and cook for five more minutes and set aside.
Cook shells according to package instructions and set aside.
Sauté 4 cloves chopped garlic, 1 pinch of crushed red pepper, and 1/2 teaspoon Italian seasoning in extra virgin olive oil until toasty and fragrant, add one can of fire roasted crushed tomatoes, a pinch of salt, and a pinch of turbinado sugar, bring to a boil and then lower heat and simmer while shells finish cooking.
Stuff shells with tofu and veggie mix, drizzle or drown in sauce, and bake in a 375-degree oven for 15 minutes covered.
Garnish with herbs and devour.
