Baked Shells stuffed with Eggplant, Spinach, Tofu “Ricotta” and Italian “Sausage”

Okay, so listen. I am as disappointed in the photo of tonight’s dinner as you are but don’t let this pasta dish fool you. She is beautiful on the INSIDE, and I ain’t lying. I’ve been trying to bring you some version of my lasagna/stuffed shell dinner for quite some time now but none of the photos have turned out. So screw it. Take a chance and make this your next Vegan meal that will knock the socks off your meat eating loved ones.

Here’s what you’ll need…
2 Field Roast Italian Sausage links crumbled
1 Leek sliced
1/2 medium Shallot diced
2 stalks Celery chopped
4 cloves Garlic minced
3 tbs. Olive Oil
2 big handfuls shredded Spinach
1/2 large Eggplant diced
1 big can diced Tomatoes (unseasoned)
7 oz. sprouted Tofu
Vegan Mozzarella “Cheese”
1 hit of Cayenne Pepper
Salt and Pepper to taste

And here’s what I did…

In a large non-stick saute pan (high heat) get your Olive Oil going and toss in 1 clove of chopped Garlic, chopped Leek, Shallot and Celery. Brown it up and toss in your diced Eggplant. Season as you cook with Salt and Pepper.

Then, throw in your crumbled Field Roast Italian Sausage and incorporate. Turn off heat and add shredded Spinach folding into the hot mixture enough to wilt leaves but not enough to cook.

In a blender, blend your diced Tomatoes and 1 clove of Garlic on low speed. Add a hit of Cayenne Pepper, Salt and Black Pepper. Pour into small dish and leave for later.

In the blender, blend your sprouted Tofu and 3 tablespoons of Olive Oil and 1 clove of Garlic until creamy. Spoon into small dish and set aside.

Boil 8-10 large Pasta Shells until tender. Drain and rinse with cold water. Place in a baking dish to cool.

Grate your Mozzarella “Cheese” and set aside.

Start stuffing your shells first with Tofu Ricotta, then with your Sausage mixture and place open side up back in your baking dish until all shells are filled. Then pour your Tomato sauce over the top and place in a 450 degree over for 35 minutes or until the excess moisture has cooked off. Then top off with your cheese and cook for an additional 10-15 minutes or until golden brown.

Let cool for 5-10 minutes so shells can set up and then serve!

I promise, you will be in heaven from the first bite until you’re STUFFED… Hehee…



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