Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stuffed shells (lactose free). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Stuffed Shells (Lactose free) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Stuffed Shells (Lactose free) is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Shells (Lactose free):
- Prepare 1 packages Melissa's Extra Firm Tofu
- Make ready 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
- Make ready 1 box (12oz) Barilla Jumbo Shells
- Make ready 2 tbsp RealLemon Juice
- Prepare 1 Green Pepper
- Prepare 1 Red Pepper
- Get 163 grams Green Olives
- Get 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
- Take 1 small handful soy flavored bacon bits
Steps to make Stuffed Shells (Lactose free):
- Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.)
- Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.)
- Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.)
- Chop, de-seed and pit the red and green peppers. Cut up the olives.
- Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
- Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is. Enjoy!
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