Vegan Jain Beans, Tofu, Veggie & Ready Vegan Cheese Stuffed Shells
(No onion, no garlic, no underground vegetables)
Ingredients
Pasta
• 20–22 large pasta shells
• Water for boiling
• 1 tsp salt
Filling
• 1 cup firm tofu, crumbled
• ½ cup cooked white beans (cannellini or navy), lightly mashed
• 1 cup finely chopped white cabbage
• ½ cup finely chopped zucchini
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped green bell pepper
• ¼ cup sweet corn kernels
• 1 tbsp olive oil
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp chili flakes (optional)
• Salt to taste
• ½ cup ready vegan cheese (shredded or small cubes)
Tomato Sauce
• 2 cups tomato puree or marinara (without onion/garlic)
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp paprika
• Salt to taste
• 1 tsp maple syrup or sugar (optional)
Garnish
• 2–3 tbsp ready vegan cheese
• Fresh basil or parsley
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Recipe
1. Cook the Pasta Shells
1. Bring a large pot of water to a boil and add salt.
2. Add the pasta shells and cook according to package instructions until al dente.
3. Drain and rinse lightly with cool water so the shells do not stick.
4. Place shells on a tray.
2. Prepare the Filling
1. Heat olive oil in a pan over medium heat.
2. Add white cabbage, zucchini, red bell pepper, green bell pepper, and corn.
3. Sauté for about 3–4 minutes until slightly softened but still crisp.
4. Add crumbled tofu and mashed white beans.
5. Mix well and cook for 2–3 minutes.
6. Add salt, black pepper, chili flakes, and Italian seasoning.
7. Turn off the heat and mix in ready vegan cheese.
8. Allow the filling to cool slightly.
3. Prepare the Tomato Sauce
1. Heat olive oil in a saucepan.
2. Add tomato puree or marinara.
3. Season with oregano, black pepper, paprika, salt, and maple syrup.
4. Simmer for 5–7 minutes until slightly thick.
4. Stuff the Pasta Shells
1. Take one cooked pasta shell and gently open it.
2. Spoon 2–3 tablespoons of the tofu–beans–veggie filling inside the shell.
3. Press lightly so the filling sits securely inside the shell.
4. Repeat with all shells.
5. Assemble
1. Spread a layer of tomato sauce at the bottom of a baking dish.
2. Arrange the stuffed pasta shells on top in a single layer.
3. Spoon more tomato sauce over the shells.
4. Sprinkle ready vegan cheese evenly on top.
6. Bake
1. Preheat oven to 375°F (190°C).
2. Bake the stuffed shells for 15–20 minutes until heated through and the vegan cheese melts.
7. Serve
1. Remove from the oven and let cool for 2 minutes.
2. Garnish with fresh basil or parsley.
3. Serve warm with extra tomato sauce if desired.