Baked soy mince stuffed pasta shells

Vegan savoury Veganised

Italy

Prep: 30 minutes

Cook: 40 min

Rest: 1h00

Difficulty: Intermediate

High-protein

Textured soy proteins, Marmite (see product), plant-based béchamel sauce (see the recipe) and movarella (see the recipe), and you will have this traditional Italian dish veganised!

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Ingredients

Metric

U.S.

To delight 3 people

1 movarella

50 g Textured soy proteins

30 ml soy sauce (tamari for gluten-free)

1 càc Marmite

500 ml water

1 vegan Béchamel sauce

250 ml crushed tomatoes

75 ml oat milk

salt & pepper

Directions

Step 1

Prepare the movarella. While it is resting, dissolve the Marmite and soy sauce into boiling water, and soak the textured soy proteins for 30 minutes in this broth.

Step 2

Sieve the textured soy proteins, keeping the broth aside, and sauté for about 10 minutes in olive oil, splashing soaking broth to irrigate and soften the texture.

Step 3

Prepare your béchamel and combine to the soy protein. Here’s your stuffing! Set aside.

Step 4

Cook the conchiglioni 2 minutes less than the instructions indicate. Meanwhile blend the tomatoes and milk and season to salt and pepper.

Step 5

Preheat oven to 200°C. Pour in a first layer of tomato sauce in a baking dish. Stuff your shells with the soy protein stuffing. Divide movarella in between and pour in the rest. of the tomato sauce. Bake for 30 minutes and serve with fresh basil.