Creamy Vegan Beef & Shells
These Creamy Vegan Beef & Shells are the perfect weeknight dinner! Made in one pot and less than an hour. Quick, easy and delicious!
Equipment
Ingredients
- 3/4 pound pasta shells or pasta of choice
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic diced
- 12 ounces vegan beef crumbles or sub cooked lentils
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper plus more for serving
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- red pepper flakes to taste, optional
- 1 tablespoon low sodium soy sauce
- 2 tablespoons flour
- 1 15-ounce can tomato sauce
- 2 cups vegan beef broth or broth of choice
- 1/2 cup non-dairy creamer* unsweetened
- 8 ounces vegan cream cheese I used Kite Hill
- fresh parsley for serving
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty pot back on the stove over medium heat.
- Add the olive oil, onion, garlic, beef crumbles and spices. Cook for 5 minutes, stirring frequently. Pour in the soy sauce & flour and cook for 3 minutes. Add the tomato sauce & broth and bring to a boil. Lower heat and simmer for 10 minutes.
- Add the creamer & cream cheese and whisk until smooth. Pour in the cooked pasta and stir until combined and heated through.
- Serve hot with fresh parsley and pepper on top.
Video
Notes
*I used Ripple non-dairy creamer.
FOR LEFTOVERS: The pasta will continue to absorb the sauce as it sits. If you plan on having a lot of leftovers, you may want to keep the pasta and sauce separate. Just add the sauce to each bowl.
Nutrition
Calories: 524kcal | Carbohydrates: 63g | Protein: 22g | Fat: 22g