Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed shells (lactose free). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed Shells (Lactose free) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Stuffed Shells (Lactose free) is something which I have loved my entire life.
Lactose-Free Veggie-Stuffed Shells "I wanted my family to get the benefits of soy, so I tweaked a traditional recipe. This is a low-fat, great-tasting dish that everyone will enjoy." Kimberly Hammond - Kingwood, Texas. Lactose-Free Veggie-Stuffed Shells Recipe photo by Taste of Home.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed Shells (Lactose free):
- Prepare 1 packages Melissa's Extra Firm Tofu
- Get 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
- Prepare 1 box (12oz) Barilla Jumbo Shells
- Make ready 2 tbsp RealLemon Juice
- Prepare 1 Green Pepper
- Take 1 Red Pepper
- Take 163 grams Green Olives
- Get 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
- Get 1 small handful soy flavored bacon bits
If not getting golden brown, Cook shells in boiling, salted water; drain and rinse. Pulse tofu in food processor with oregano and lemon juice; season to taste; fill shells. They were so flavorful and hearty-yet not heavy! I think this dish would change anyone's mind about vegetarian/vegan foods!
Instructions to make Stuffed Shells (Lactose free):
- Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.)
- Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.)
- Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.)
- Chop, de-seed and pit the red and green peppers. Cut up the olives.
- Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
- Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is. Enjoy!
Welcome to your newest creamy ricotta stuffed shells recipe. You will find it hard to believe this recipe is gluten and dairy free. The ricotta, spinach, and mozzarella blend creates a wonderful-tasting ricotta mixture. Dairy-Free Spinach Stuffed Shells Cut down the cholesterol without losing any flavor in this vegan stuffed shells recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.
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