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–+ servings

Vegan Chick'n Marsala Stuffed Shells

Ashley
Jumbo shells are stuffed with homemade tofu ricotta, meaty cremini mushrooms & tender vegan chick'n, topped with savory marsala cream sauce and vegan mozzarella cheese, then baked until golden brown and bubbly. These Vegan Chick'n Marsala Stuffed Shells taste just like the classic - but even better, because noodles.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Vegan
Cuisine Italian-inspired
Servings 4 -6

Ingredients
  

  • 10 oz jumbo shells

FILLING:

  • 3 TBS olive oil divided
  • 10 oz vegan chick'n strips
  • 8 oz cremini mushrooms roughly chopped (reserve stems for sauce)
  • 1 1/2 tsp salt and pepper divided
  • 16 oz extra firm or firm tofu drained of excess liquid
  • 1/2 cup vegan parmesan cheese
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1/2 tsp fresh ground black pepper

MARSALA CREAM SAUCE:

  • 1/4 cup butter
  • 1 large shallot diced
  • Reserved mushrooms stems roughly chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dried thyme
  • 6 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1 cup marsala wine
  • 2 cups prepared vegan chick'n or vegetable stock
  • 1/4 cup unsweetened soy milk
  • 1 1/2 cups vegan mozzarella shreds
  • Fresh minced parsley for serving

Instructions
 

  • Preheat oven to 400 degrees
  • Cook jumbo shells about 2 minutes less than package directions, drain and set aside.

FILLING

  • In a large sauce pan on medium heat, add 1 tablespoons of olive oil. When the oil is hot and shimmer, add vegan chick'n strips into the pan and sauté, breaking it up into bite size pieces with the back of a wooden spoon. Cook, stirring often, until the edges are a bit golden and crispy. Add chopped mushrooms (not the stems) and 1/2 teaspoon salt. Saute until most of the liquid cooks out of the mushrooms. About 7-9 minutes. Place chick'n mushroom mixture in a large bowl and set aside.
  • Place tofu, parmesan, Italian seasoning, garlic powder, red pepper flakes, pepper, and one teaspoon salt into a food processor. Pulse until smooth. Add mixture to the same bowl as the chick'n and mushrooms. Mix well to combine all the ingredients thoroughly. Set aside.

MARSALA CREAM SAUCE:

  • In the same large sauce pan that you used to cook the chick'n and mushrooms in, add vegan butter on medium heat. Once the butter has melted, add shallot and chopped
  • stems to the pan. Sprinkle with salt, pepper, and thyme. Cook, stirring often, until the shallots are translucent, 5-7 minutes. Add garlic, and cook another 2 minutes. Sprinkle the flour over the shallot, ad stir to incorporate.
  • Reduce heat to medium-low, and slowly add in the marsala wine. Stir to incorporate. Slowly add in prepared broth. Bring to a simmer, and continue to cook until it's reduced by about 1/3, about 20 minutes.
  • While the sauce is simmering, start stuffing your shells.
  • Using about one tablespoon of the filling, stuff each shell gently. Repeat until all the filling is gone; you may have a few shells left over.
  • Spread 1/3 of the Marsala Cream Sauce in the bottom of a 9"x13" baking pan. Place Shells over the sauce in a single, even layer. Sprinkle mozzarella shreds evenly over the shells, then cover with remaining sauce. Place in preheated oven and bake until golden brown and bubbly, about 25-35 minutes. Remove from oven and let cool about 5 minutes. Garnish with parsley and enjoy hot.
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