10 cooked jumbo pasta shells
3 cups minced mushroom
1 cup minced TVP/setan
1 cup firm mashed drained tofu
½ cup cooked drained minced chard
¼ cup fresh herbs: rosemary, savoy, oregano, sweet Italian basil, thyme, Italian parsley
1 tsp cracked pepper
3 tbsp oil
1 tsp salt
2 tsp oil
5 red rip tomato
dash of sugar and salt
½ cup toasted crispy golden bread crumbs
For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat with a dash of oil and water for 7- 10 minutes until dissolves into sauce, add sugar and salt to taste, set aside. For the stuffing, saute herbs, tofu, mushroom, setan, salt, and pepper in oil on high heat for 3 minutes then turn heat to medium low and cook for 5 minutes until caramelized. Then turn heat to medium high stir in 1/4 cup tomato sauce, cook for 5-10 minutes until sauce becomes thick. Add chard and bread crumbs to the mixture and turn off heat. Stuff pasta shells and serve hot with sauce.
3 cups minced mushroom
1 cup minced TVP/setan
1 cup firm mashed drained tofu
½ cup cooked drained minced chard
¼ cup fresh herbs: rosemary, savoy, oregano, sweet Italian basil, thyme, Italian parsley
1 tsp cracked pepper
3 tbsp oil
1 tsp salt
2 tsp oil
5 red rip tomato
dash of sugar and salt
½ cup toasted crispy golden bread crumbs
For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat with a dash of oil and water for 7- 10 minutes until dissolves into sauce, add sugar and salt to taste, set aside. For the stuffing, saute herbs, tofu, mushroom, setan, salt, and pepper in oil on high heat for 3 minutes then turn heat to medium low and cook for 5 minutes until caramelized. Then turn heat to medium high stir in 1/4 cup tomato sauce, cook for 5-10 minutes until sauce becomes thick. Add chard and bread crumbs to the mixture and turn off heat. Stuff pasta shells and serve hot with sauce.
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