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  • Opinionated Vegan asked me to make lasagna. Well, I didn't make lasagna, but I did make

  • stuffed shells which pretty much has all of the same components. This is a really hearty

  • dish that is sure to impress the meat eaters in your life.

  • Bring a large pot of salted water to a boil and cook 15 jumbo shells for 15 minutes or

  • whatever the package says. You're gonna need a 24 ounce jar of marinara

  • sauce. Pour out ¾ cup and spread it on the bottom of an 8x8 baking dish.

  • Preheat your oven to 350. Next you need to pour a half cup of water

  • in a small pot. Add 2 tablespoons of soy sauce. And then you need to add a whole bunch of

  • spices that are listed below and on my website. These create the sausage flavor for our meat

  • sauce. Stir it well and bring it to a boil. Remove it from the heat and pour in a half

  • cup of TVP which is textured vegetable protein. You can Google that one. Stir it to make sure

  • every piece is saturated and let it sit for 10 minutes. It's gonna rehydrate.

  • Your shells should be done by now, so drain and rinse them. And put them on a plate so

  • they don't stick together. Move your pot of TVP back on the eye and add

  • the rest of the marinara sauce. You're gonna also add 2 tablespoons of balsamic vinegar.

  • Turn the heat up to medium-high and cook it for 10 minutes. This just helps to cut the

  • acidity in the sauce just a bit. You could also add just a pinch of sugar.

  • Finally, we get to the ricotta. Drain a package of extra firm tofu. Break it into large chunks

  • into a food processor or blender. And add ¼ cup of nutritional yeast flakes, 2 tablespoons

  • of olive oil, 1 tablespoon of garlic powder, 2 teaspoons of lemon juice, 1 teaspoon each

  • of dried oregano, dried basil and salt. And ¼ teaspoon of black pepper and blend it well.

  • You're gonna scoop a spoonful of ricotta into each shell, place it in your dish.

  • And you may have a few extra shells, but it's better to have a few extra in case some of

  • them break. Pour your Italian sausage sauce over the shells.

  • Cover the dish and bake it for 25 minutes. After 25 minutes, remove the foil and bake

  • it for an additional 15 minutes. Definitely a lot of steps, but I think it's

  • really worth it. There are several that ways you could adapt this recipe. You could omit

  • the TVP entirely, you could rehydrate it in just water without the spices. You could also

  • stir in some sautéed spinach into the ricotta. If you make this, tell me what you think in

  • the comments! Thanks for watching Vegan Cooking with Love!

  • If you liked this video, please give it a thumbs up and share it with a friend.

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  • ones while you're here. See you next time!

Opinionated Vegan asked me to make lasagna. Well, I didn't make lasagna, but I did make

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