Vegan - Stuffed Shells

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* Exported from MasterCook *

 

Stuffed Shells

 

Recipe By :Joanne Stepaniak

Serving Size : 8 Preparation Time :0:00

Categories : Entree Pasta

Soyfoods Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 jumbo pasta stuffing shells -- cooked al dente and

drained well

1 recipe Marinara Sauce -- OR

6 cups your favorite fat-free tomato sauce

1/2 cup Parmazano Cheeze

1 pound firm regular tofu -- drained and well mashed

2/3 cup egg-free (vegan) mayonnaise

1 1/2 tablespoons fresh parsley -- minced, OR

2 teaspoons dried parsley flakes

2 teaspoons dried basil

2 teaspoons onion granules

1 teaspoon garlic granules

1/2 teaspoon salt -- or to taste

 

Preheat the oven to 350°F.

 

In a mixing bowl, combine the tofu, mayon naise, herbs, and seasonings for the

filling, and mash them into a finely grained paste. Stuff about 2 rounded

tablespoonfuls of filling into each shell.

 

Spread a cup or so of Marinara Sauce over the bottom of a 9” x 13” x 2” baking

dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the

remaining sauce over the shells, and sprinkle with the Parmazano. Bake for 30-45

minutes or until heated through.

 

Per serving: Calories: 391, Protein: 17 gm., Carbohydrates: 59 gm., Fat: 9 gm.

 

Source:

" The Uncheese Cookbook "

S(Scanned/formatted by):

" Nancy Braswell, Jun-07-2002 "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

Yield:

" 16 stuffed shells "

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Per Serving (excluding unknown items): 1017 Calories; 17g Fat (15.1% calories

from fat); 37g Protein; 179g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

750mg Sodium. Exchanges: 11 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 2

1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Pasta shells brimming with non-dairy ricotta, smothered in a savory

marinara sauce, and topped with Parmazano cheeze.

 

Nutr. Assoc. : 4365 0 2130706543 0 5290 4115 0 2130706543 0 0 0 0

 

 

* Exported from MasterCook *

 

Marinara Sauce

 

Recipe By :Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cloves garlic -- finely chopped

1 small onion -- diced

1/4 cup non-alcoholic wine -- or 3 t water + 1 1 balsamic

vinegar or mirin

1/4 teaspoon crushed red pepper flakes

2 6 oz. cans unsalted tomato paste

1 28 oz. can Italian pear tomatoes -- coarsely chopped, with juice

(about 4 cups)

1 1/2 cups water

1/2 teaspoon sweetener of your choice -- (1/2-1)

1/2 teaspoon salt -- or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

2 tablespoons fresh parsley -- * finely chopped

5 large leaves fresh basil -- * finely chopped

 

In a large saucepan, cook the onion and garlic in the wine or water and vinegar,

covered, until tender, about 10 minutes. Add the pepper flakes and cook,

uncovered, for 1 minute. Add the tomato paste and cook, stirring constantly, for

1 minute. Then add the tomatoes and their juice, water, sweetener, salt, pepper,

and oregano. Simmer, uncovered, for 30-45 minutes, stirring often. Add the fresh

herbs during the last 10 minutes of cooking.

 

If a smoother sauce is preferred, force the mixture through a food mill or

strainer prior to adding the fresh herbs. Return the purée to the cooking pot,

and add the herbs. Cook for 10 minutes longer.

 

If possible, allow the sauce to chill in the refrigerator overnight to permit

the flavors to blend.

 

*If fresh herbs are not available, substitute dried herbs using 2 tsp. dried

parsley flakes and 1 tsp. dried basil and add them along with the tomatoes.

 

Per 1 cup serving: Calories: 84, Protein: 3 gm., Carbohydrates: 17 gm., Fat: 0

gm.

 

Source:

" The Uncheese Cookbook "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 38 Calories; trace Fat (9.5% calories

from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 193mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This fairly simple tomato sauce is surprisingly flavorful and

hearty—especially if allowed to chill overnight to permit flavors to marry. It

is the Ideal sauce to accompany spaghetti, Nino's Manicotti, or any of our

cheeze croquette recipes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Parmazano Cheeze

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cheese Analog Topping

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup nutritional yeast flakes

1/2 cup raw almonds -- blanched and patted dry

1/2 teaspoon salt

 

Place all ingredients in a food preocessor, and process for several minutes

until the almonds are very finely ground. Store in a tightly sealed container

in the refrigerator.

 

Source:

" The Uncheese Cookbook "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 824 Calories; 38g Fat (40.6% calories

from fat); 62g Protein; 63g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol;

1218mg Sodium. Exchanges: 4 Grain(Starch); 7 Lean Meat; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 902035 0