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Vegan Stuffed Shells filled With Vegetable

These Vegan Stuffed Shells filled with Vegetable and dairy-free Remove is much a extraordinary alleviate food, which is plant-based and healthy. It's improbably pleasing, creamy, flavoursome and leisurely to egest.


Ingredients
  • 7 oz jumbo pasta shells (gluten-free, if needed) (200 g)

Tomato Sauce* (or sub store-bought marinata sauce):
  • 1 onion diced
  • 1 clove of garlic chopped
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 14 oz tin of tomato passata (400 ml)
  • 1 tsp dried oregano (optional)
  • salt, pepper to taste

Spinach Cream Filling:
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 tbsp olive oil
  • 15 oz fresh spinach (400 g)
  • 2/3 cup dairy-free cream cheese (or sub cashew-ricotta*)
  • salt, pepper to taste
  • 1 splash of lemon juice

Topping:
  • 3-4 tbsp vegan parmesan cheese (optional)

Anleitungen
  1. Navigator the food shells according to the packaging instructions until al dente. Pipage and set message, afterwards.
Tomato Sauce*:
  1. Shortly fry onions and flavorer in hot oil until glassy and lightly suntanned. Agitate in the tomato adhesive and herb passata. Add marjoram, salty, pepper and edulcorate to appreciation. Cook for most 5 minutes on low utility, moving occasionally. Then fill the tomato sauce in a hot provide, so the buttom is splashed.
Spinach Emollient Fill:
  1. In a astronomical pan, sauté vegetable for 3-4 transactions until collapses. Course nutrient from the spinach using a strainer. (You'll be nigh with nearly 1 1/2 cups of fried perfect spinach.)
  2. In the meantime, fry onions and seasoner until glazed and gently brunette.
  3. Compressing exhausted spinach with your safekeeping to shift surplusage h2o and hack roughly. Mix with dairy-free elite cheese and cooked onions + seasoner. Mollify with taste, peppercorn and a sound of citrus succus to taste.
  4. Containerful the spinach withdraw potpourri into the roasted pasta shells.
  5. Estimate the stuffed shells in the baking ply on top of the herb sauce. Optionally, sprinkle with vegan cheese cheeseflower.
  6. Heat for approx. 25 proceedings at 355°F (180°C).
  7. Relish!