This dish takes a little more time than many of my dishes - it'll take a half hour or so to make, but it's worth the investment and great for company as it makes so much. This is a cater-worthy food - meant for a restaurant somewhere!
Stuffed Shells
1 pound whole wheat shells, pasta
¾ cup TVP (Textured Vegetable Protein)
2 tablespoons chicken-style seasoning
1 cup water
¾ cup cashews
½ cup oats
2 tablespoons onion powder
teaspoon garlic powder
1 teaspoon salt
¼ cup nutrional yeast flakes
2 cups water
12 ounces silken, extra firm tofu, crumbled
3 tablespoons Italian seasoning
2 cup vegan cheese
64 ounces spaghetti sauce
2 cups water
Servings/Yield: 12 servings
1. Preheat oven to 350.
2. Boil noodles for 6 minutes, rinse with cold water, drain, and spread out on a flat surface.
3. Mix TVP and chicken-style seasoning with 1 cup of hot water and set aside.
4. In a blender, blend cashews, oat, onion powder and garlic powder, nutritional yeast flakes and salt with about a cup of the (2 cups) of water until very smooth, about 2 minutes. Add remainder of 2 cups of water and blend again.
5. Crumble tofu mixture into this by hand, stir in. This will create a wet cottage-cheesy texture.
6. Pour a couple of cups of spaghetti sauce over the bottom of 2 - 9 x 13" pans, enough to cover.
7. Mix TVP and water mixture into the cashew cream and stir in Italian seasoning. Spoon this into the shells, not heaping and place each into the pans, in one layer.
8. Mix the remaining water with the remaining sauce and pour evenly over the shells.
9. Sprinkle the veggie cheese over the top and bake for 30-40 minutes.
You could replace TVP and the 1 cup water, chicken-style seasoning with 1 1/2 cups of ground veggie meat - maybe a chicken if you can't find the TVP, but TVP is SO much cheaper and easy, too!
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