Autumn Vegan Stuffed Shells Recipe
Vitamin Rich Winter Squash & Protein Packed Tofu Make Ahead Meal
Oct 1, 2009
Autumn's return each year sends people diving under down comforters, sipping hot cider, and cooking up some serious comfort foods. This versatile recipe can be made ahead and refrigerated or frozen until you need it. Using homemade or store-bought ingredients you can create a healthy and nutrient rich meal that blows heavy dairy and meat-laden dishes out of the water. Choose to do some steps when you have some free time, or use ready-made ingredients to speed things up.
Autumn Vegan Stuffed Shells
Makes one tray of approximately two dozen shells, serves 4-6
Ingredients:
- one small winter squash- butternut or pie pumpkins are good choices
-or-
- 16 oz pumpkin puree (canned or previously home-cooked)
- one medium head garlic
- 8 oz. extra firm tofu
- 1 package extra-large pasta shells (12 oz)
- 1 medium onion, chopped
- 1/2 cup extra virgin olive oil
- 32 oz of your favorite tomato sauce
- 1/2 tsp nutmeg
- salt and pepper to taste
Directions:
- Carefully cut squash in half and remove seeds and pulp. Place on baking sheet and drizzle with half the oil and sprinkle with salt and pepper liberally.
- Slice very top of garlic bulb off, then replace. This will help you squeeze each clove out after it is roasted. Wrap bulb in aluminum foil from the bottom, pinching the edges to maintain an airlock. This is essential so the garlic does not dry out.
- Roast both for approximately 45-60 minutes at 400 degrees, or until the squash is very soft when pierced with a knife.
- Sauté onions over low heat until translucent in remaining olive oil.
- Drain tofu and crumble to smallest consistency possible into onion pan.
- When squash and garlic are cool enough to handle, squeeze garlic bulb into tofu mixture.
- Separate squash from its rind, adding it to the tofu mixture.
- Sauté for several minutes to incorporate flavors.
- Meanwhile, boil pasta shells in salted water until they are just slightly underdone. If the shells are overcooked, they will split when being filled. Do not worry about their 'bite'; they will continue to soften during their final roast in the oven
- Add nutmeg and salt and pepper to taste
- Drain shells and rinse under cool water until able to handle.
- Grease a 9 x 13 baking dish.
- Begin to fill each pasta shell and place in baking dish open side down. It may help to dry them with a paper towel prior to filling.
- After baking tray is full, spoon tomato sauce into empty spaces between shells.
- Bake at 350 degrees for 20 minutes.
- Remove from oven, spoon sauce onto plates and place shells on top of sauce.
- Serve with your favorite garlic bread, side salad, or glass of wine.
Recipe Variations
Love this idea, but don't have all the ingredients right now? Try these variations:
- Substitute sautéed spinach or Swiss chard for the winter squash. Use approximately 2 lbs of greens, and sauté with full minced garlic bulb in olive oil instead of roasting in oven.
- In Spring, puree fresh peas and replace winter squash. Or, incorporate them whole into the tofu mixture.
- Roast fresh beets and mash them into tofu mixture for an earthy, rich flavor full of vitamins. Don't forget to include the beet greens! They are nutritional powerhouses, containing even more iron than spinach! Sauté them in a pan with garlic and oil before adding them to the stuffing mixture.
This recipe freezes well. Simply place each shell in a freezer bag or container without sauce. To prepare, simply place in baking pan, cover with sauce and bake for 30-45 minutes at 350 degrees. You can also keep this in the refrigerator for several days before baking. You may even want to double the quantity and make two batches at once--one for now, and one to freeze for later, when comfort food is calling you.
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