Vegan Stuffed Clam-Style Shells Recipe

About this recipe

A plant-based twist on stuffed clams, featuring a savory vegetable stuffing baked in pasta shells for a satisfying dinner option.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• - Sunita Lemon Juice Organic
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Filotea Cannelloni Durum Wheat Semolina Pasta, 500G
• 227G Paxo Golden Breadcrumbs
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
3. 3. Add 1 grated carrot to the skillet and cook for another 3 minutes, stirring occasionally.
4. 4. In a mixing bowl, combine the sautéed onion and carrot with 1/4 cup of lemon juice, 1 cup of bread crumbs, and a pinch of salt and pepper. Mix well to form the stuffing.
5. 5. Cook cannelloni according to package instructions until al dente. Drain and let cool slightly.
6. 6. Stuff each cannelloni with the vegetable mixture and place them in a baking dish.
7. 7. Sprinkle the stuffed cannelloni with an additional 1/4 cup of bread crumbs and drizzle lightly with olive oil.
8. 8. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden and crispy.
9. 9. Serve warm as a hearty vegan dinner option.