::Vegan Eggplant Stuffed Shells::

I have tried numerous versions of stuffed shells; although I have not attempted to recreate any since cutting dairy from my diet. These vegan eggplant stuffed shells are a must try for any pasta lover. They are easy, dairy free, and the perfect comfort food. I got my inspiration from the Minimalist Baker, but I altered the recipe.

The original recipe can be found here: Minimalist Baker.

Ingredients:

  • 10 jumbo shells
  • 1 cup Vegan mozzarella cheese
  • 16 ounce Vegan cream cheese
  • 1-2 large eggplant(s)- cut into 1/4 inch rounds
  • 2 cups marinara sauce (optional)
  • Sea salt
Step 1- sprinkle sea salt on eggplant rounds and place in colander in the sink. Rinse after 10-12 minutes and pat dry.
Step 2- place eggplant rounds on a baking sheet and sprinkle with sea salt. Broil for 6 minutes each side (12 total).
Step 3- pre heat oven to 350.
Step 4- cook the jumbo shells according to the instructions and let cool.
Step 5- once the eggplant rounds are cool to the touch, chop in 1/4 or 1/8 sections.
Step 6- combine the following in a medium mixing bowl:
  • cream cheese
  • 1/2 cup mozzarella cheese
  • eggplant
  • salt/pepper to taste

Step 7- layer the bottom of a 6 x 6 pyrex dish with marinara sauce.

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Step 8- stuff each shell with the cheese/eggplant mixture and place in pyrex dish.

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Step 9- cover the shells with marinara sauce.

Step 10- bake for 20 minutes.

Step 11- add additional mozzarella cheese, salt, pepper to taste & serve!

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