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Mushroom Stuffed Shells
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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Vegan Mushroom Stuffed Shells with bread crumbs

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Mushroom Stuffed Shells [Vegan]

3-4

Dairy Free

This recipe is an impressive pasta ideal for formal dinners. The stuffing contains mushrooms and a "cheese" almond cream. This is a wonderful vegan dish that will even enchant the non-vegans of the crowd!

Ingredients You Need for Mushroom Stuffed Shells [Vegan]

To Make the Stuffed Shells:

10 1/2-ounces dry shells
17 1/2-ounces mushrooms
5-ounces carrot
5-ounces onion
3 cloves garlic
3 1/2-ounces raw almonds soaked in 10 tablespoons water
1 tablespoon lemon juice
1 teaspoon nutritional yeast (optional)
2 tablespoons lemon, fresh oregano
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
Salt and pepper

To Make the Pumpkin Sauce:

9 1/2-ounces raw pumpkin
3/4 cup soy milk
1 tablespoon nutritional yeast (optional)
1 teaspoon garlic powder
3 tablespoons olive oil
1 teaspoon paprika
Salt and pepper
Breadcrumbs (optional)
3 tablespoons chopped walnuts (optional)

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How to Prepare Mushroom Stuffed Shells [Vegan]

Clean the pumpkin and cut it into pieces. Drop it in boiling water and boil it until it softens. Drain it and shred it in a blender.
Add the rest of the sauce ingredients and blend them.
Soak almonds for 1 hour in warm water.
Then add in the blender until they become creamy.
Add salt, pepper, paprika, olive oil, water, garlic powder, and nutritional yeast and blend until the mixture is consistent.
Process the mushrooms, the onion, the carrot, and the garlic in the blender.
Transfer them to a non-stick pan and cook on medium heat.
When all the fluids have evaporated, remove from the heat and throw in the "cheese" almond cream.
Mix until incorporated with the mushrooms.
Cook the shells according to the instructions of the package.
When cooked, mix pasta with 2 tablespoons of olive oil and leave them to cool.
Fill each shell with the mixture and put them in the pan. Pour the pumpkin sauce. Sprinkle with the nuts and the breadcrumbs, cover with aluminum foil.
Bake in pre-heated oven at 355°F for 20 minutes. Then remove the foil and bake for another 20 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.