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Deep Fried Vegan Jumbo Stuffed Shells

Ashley
Meaty, cheesy deep fried vegan jumbo stuffed shells - a fun spin on a classic favorite! Jumbo shells are filled with seasoned vegan ground meat and mozzarella, then coated and fried to crispy, golden-brown perfection! If you love stuffed shells, you're gonna love these! Serve 'em with your favorite marinara sauce for a delicious snack!
4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Vegan
Cuisine Italian-inspired

Ingredients
  

  • 1- pound vegan ground *see recipe notes
  • 2 ½ cups panko breadcrumbs divided
  • 1 cup vegan mozzarella shreds
  • 1/3 cup fresh minced parsley plus more for garnishing
  • 2 ½ tsp salt divided
  • 2 tsp pepper divided
  • 4 cloves minced garlic
  • 1 16 oz box jumbo stuffed shells, cooked al dente according to package directions and drained
  • Vegetable oil for frying
  • 2 vegan egg replacement prepared according to package directions, such as Bob’s Red Mill or JUST Egg
  • 1 cup unsweetened and unflavored non-dairy milk
  • ¾ cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • Vegan parmesan for garnish
  • Marinara sauce for serving

Instructions
 

  • To prepare the filling for the shells, place the vegan ground, ½ cup panko breadcrumbs, mozzarella, parsley, 1 teaspoon salt, 1 teaspoon pepper and minced garlic in a large bowl. Using your hands, mix well to thoroughly combine.
  • Form an oblong meatball using about 2 tablespoons of the mixture and stuff one cooked shell. Cover the stuffed shell with another shell to full cover it. Repeat until all the shells are stuffed.
  • Preheat about 4 inches of oil in a heavy-bottomed saucepan over medium heat, to 325° - 330° F.
  • While the oil is preheating, prepare your dredging station. In one shallow bowl, combine prepared vegan egg and milk. In a second bowl, add the flour. In a third bowl, combine the remaining 2 cups panko breadcrumbs, 1 ½ teaspoon salt, 1 teaspoon pepper, and Italian seasonings.
  • Coat the stuffed shells first into the vegan egg/milk mixture, tapping off any excess liquid. Then coat the shell into the flour, back into the egg/milk mixture, and finally into the panko breadcrumbs, making sure the shells are thoroughly coated in each step of coating. Repeat until all the stuffed shells are coated.
  • In batches of about 3 to 4 shells, gently place the shells into the hot oil – you’ll know it’s ready when you sprinkle a dash of breadcrumbs into the oil and it begins to sizzle immediately – and fry until cooked completely through and golden brown and crispy, 10 to 12 minutes (*see recipe notes).
  • Transfer the cooked shells to a paper towel lined plate and repeat until all the shells are fried. Garnish with minced parsley and vegan parmesan cheese, serve with your favorite marinara sauce and enjoy!

Notes

*The best vegan ground that works for this recipe is similar to that of ground beef, such as Beyond Meat Beyond Beef, Good & Gather Plant-Based Ground, or Sweet Earth Foods Awesome Grounds.
*It’s important the frying oil is not too hot – if it is, the outside will get crispy, but the inside will not cook fully through.
**RECIPE ADAPTED FROM TASTEMADE**
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