Stuffed Shells (plantstrong, vegan, and glutenfree)
In our house, this is one of the few dishes that EVERYONE will happily eat, even my picky daughter! I also love this because it’s soul-satisfying comfort food, yet totally healthy and plantstrong! I like to use the Explore Asian legume (pea protein) lasagna noodles for this, but really any lasagna or shell noodles are fine.
You may wish to double this recipe, as it will last for at least a week, and reheats nicely (we pop it in the air fryer, toaster oven, or even in a skillet with a lid over it). Serve with some yummy garlic bread and a side salad of some kind for a super satisfying meal, and if you really want to take it over the top, serve some Raspberry Chocolate Cheesecake for dessert.
And yes, even that dessert is plantstrong! I’m a big believer that you don’t have to sacrifice deliciousness for good health. Why not have both?! I hope you love this recipe as much as we do, and please feel free to tag me in any photos of it you share online. I love seeing people enjoying my recipes!! :)
P.S. If you opt for a packaged vegan cheese (the homemade one used in this recipe is in my newest book, Healthy Vegan, Happy Body), I recommend Miyoko’s mozzarella (cut into small strips), or any of the following shredded cheeses: Miyoko’s, Violife, or Parmela’s.
P.P.S. If you use the color-coded recipe system from my previous cookbooks or health programs, this recipe would be considered a “Green!” (as long as you’re using whole-grain noodles)
