Friday, July 15, 2011

Gluten Free Dairy Free Stuffed Shells Recipe (vegan)


I bought a package of Tinkyada Brown Rice Shells from Fairway a couple of weeks ago and have been dying to try them.  I finally gathered the other missing ingredients (a package of Nasoya soft tofu and a package of Daiya Shredded Mozzarella Cheese).  While I love Daiya in Amy's Gluten Free Non-Dairy Rice Macaroni with Non-Dairy Cheese, I'm not a big fan over all.  I think I prefer to shred Vegan Gourmet and broil it on top.  (And I'll do so next time!)

Gluten Free / Dairy Free / Vegan Stuffed Shells

If you have fresh herbs they are definitely better just use about a 1/4 cup instead of a tablespoon.

Here's the recipe.  Enjoy!

Ingredients:
1 package of large gluten free shells (8oz.)
1 block Vegan Gourmet Mozzarella Cheese (enough shredded to cover top, about 1/3 of the block)

Tofu Mixture:
1 package soft tofu (14oz)
1 tbs dried parsley
1 tsp dried basil
½ tsp garlic powder
¼ tsp oregano
1 ½ cups pasta sauce (for tomato free version click here: Tomato Free Pasta Sauce Recipe)
Salt and pepper to taste



How to prepare:
Boil the shells as directed but remove when still very al dente (they will continue to cook while baking).  [For the Tinkyada shells, I boiled them about 12 minutes out of a suggested 18-20.]  Drain and rinse them to cool them off and stop them from cooking further.

Meanwhile, in a large mixing bowl combine tofu, 1/4 cup of sauce, parsley, basil, garlic powder, oregano, salt and pepper. Hint: crumble the dry spices in the palm of your hand before adding to increase their flavor. Use a whisk to crumble the tofu until it resembles the ricotta cheese used in the dairy version of stuffed shells. (Do not use Vegan Gourmet shredded mozzarella in the mixture; it will not melt like real mozzarella unless it is broiled on top at the end.)(If using Daiya Shredded Mozzarella, go ahead and add half a cup to the mixture.)

Preheat the oven to 375.

Line the bottom of a 9"x12" pan (at least 2" high) with about 1/4 cup of sauce.  (If you don't they'll stick when baked.)

Fill each shell with a little less than a teaspoon of the mixture.  (Don't over stuff them or you'll run out of mixture before you run out of shells.)  Cover the shells with the rest of the sauce.

Bake, covered, at 375 for 20-30 minutes until heated through. Remove from the oven and cover with shredded soy mozzarella. If using Vegan Gourmet, place under the broiler and broil – watching carefully until shredded cheese begins to bubble. (If using Daiya, just bake another 5-10 minutes.)  Remove promptly once the cheese is melted. (Note – Most soy cheese will not melt unless it is broiled as noted above.) [Warning, do not bake the shells with the mozzarella on top or it will dry out and not melt as much when you broil it, it is better to add after baking.]

Alternatively, you can cut the 1/3 of the block into pieces then microwave in 30 second increments stirring between each until it is fully melted and hasn't separated.  Then drizzle it over the top of the shells and bake a bit.  (I first read about this method here: The GFCF Experience)

Serves three - four.

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