Spicy Eggplant Tempeh-Stuffed Pasta Shells Recipe

Spicy Eggplant Tempeh-Stuffed Pasta Shells Recipe

Ingredients

Makes 4 servings

• 8 ounces tempeh
• 1 medium eggplant
• 12 large pasta shells
• 1 garlic clove, mashed
• 1/4 teaspoon ground cayenne
• salt and freshly ground black pepper
• dry unseasoned bread crumbs
• 3 cups marinara sauce
• 1/4 cup vegan Parmesan or Parmasio

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and set aside to cool
3. Preheat the oven to 450°F
4. Pierce the eggplant with a fork and bake on a lightly oiled baking sheet until soft, about 45 minutes
5. While eggplant is baking, cook the pasta shells in a pot of boiling salted water, stirring occasionally, until al dente, about 7 minutes
6. Drain and run under cold water
7. Set aside
8. Remove the eggplant from oven, halve lengthwise and drain off any liquid
9. Reduce the oven temperature to 350°F
10. Lightly oil a 9 x 13-inch baking pan
11. In a food processor, process the garlic until finely ground
12. Add the tempeh and pulse until coarsely ground
13. Scrape the eggplant pulp from its shell and add to the food processor with the tempeh and garlic
14. Add the cayenne, season with salt and pepper to taste and pulse to combine
15. If the filling is loose, add some bread crumbs
16. Spread a layer of the tomato sauce on the bottom the prepared baking dish
17. Stuff the filling into the shells until well packed
18. Arrange shells on top of the sauce and pour the remaining sauce over and around shells
19. Cover with foil and bake until hot, about 30 minutes
20. Uncover, sprinkle with the Parmesan and bake 10 minutes longer
21. Serve immediately

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