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Post Info TOPIC: Stuffed Shells


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Stuffed Shells
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WHAT YOU WILL NEED:
- 8 oz. container Tofutti Vegan Cream Cheese
- 12 oz. Box Jumbo Shells
- 1/4 cup Tofutti Vegan Sour Cream
- 1 bag Boca Crumbles
- 1 small/medium sized Onion, chopped
- 1 tbsp Oregano
- 2 tsp Thyme
- 1 tsp Fresh Basil
- 2 tbsp Olive Oil
- Salt & Pepper to taste

DIRECTIONS:
1. Heat oil in pan on medium heat. Saute onion until they soften up. Meanwhile prepare shells by following the box instructions. You don't want to over cook the shells, because you want them a little firm for filling. So make them Al-dente. Once the onion are soft, add boca crumbles into the pan, and cook until crumbles are thoroughly heated. Then add in the cream cheese & sour cream. Mix well.
2. When shells are done cooking, drain & rinse them with cold water to stop the cooking. Add the herbs to the boca crumble mixture. Cook for 5 more minutes. Then let cool a bit.
3. Fill a glass dish with the sauce of your choice, then after you fill each shell place them into the dish next to each other in rows. Then after the dish is completely filled, pour another layer of sauce on top of the shells. You may then sprinkle some Daiya shredded vegan cheese on top if you like. Bake covered with foil at 350 degrees for 25 minutes. Makes 20-25 shells.

shells



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-Tracey


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Looks.... so...... good.

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You can call me Thorn - I am a Moderator in Vegetarian Discussions and New To Vegetarianism. Feel free to message me personally :)



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hello....stuffed shells is one of the recepie...Cook shells as indicated by bundle bearings. Place in cool water to quit cooking. Drain.

Combine curds, mozzarella cheddar, 1/2 container Parmesan cheddar, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pummel them, and mix into the cheddar blend. Stuff blend into the shells.

Spread 1/3 of spaghetti sauce in the base of a 15 x 10 inch container. Place shells open side up, and near one another in container. Spread remaining  sauce over best, and sprinkle with residual 1/4 glass Parmesan cheddar. Prepare at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving...

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Newbie

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