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!

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