Vegan Curry Pasta Shells

Stuffed pasta shells are a beautiful way to serve a delicious, protein-rich stuffing. For this vegan recipe, you may use cooked-then-ground chickpeas, or another vegan protein such as tempeh or tofu. The inspiration for this recipe was originally a ground beef dish made by the Fredericton restaurant, Carribean Flavas when they first opened. Master Indian's Chef Ben created a vegan version, consisting of ground tofu and veggies spiced infused with a spice mix of coriander, cumin, cardamom, and others, wrapped in a lightly seasoned, perfectly-cooked pasta shell, topped with a simple, but sumptuous cumin-coconut sauce.

Vegan Curry Pasta Shell Filling Ingredients

- 1 lb medium-firm tofu
- 1 medium-size onion, fine-diced
- 1 large tomato (about 1 cup of diced)
- 2 poblano peppers (or 1 green bell pepper), cored, fine diced
- 5 garlic cloves minced
- 2" knob peeled, minced ginger
- 1 tbsp vegan butter (Becel is fine, and also cheapest)
- 3 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp garam masala
- 1/4 tsp asafoetida (hing)

Spices for grinding:

- 2 tbsp coriander
- 1 tsp cumin
- 1/2 tsp rosemary
- 1/2 tsp cardamom
- 3-4 small pieces cinnamon or cassia bark
- 1/4 tsp fenugreek seed

- salt and red chili powder to taste

Vegan Curry Pasta Shell Sauce Ingredients

- 1/2 package Grace coconut cream (cut the package lengthwise down the middle)
- 1 cup water
- 1 tbsp wole cumin seeds
- 1 tsp turmeric
- juice of 1/2 lime
- salt to taste

Vegan Curry Pasta Shells Method

1. Start the water boiling for your pasta shells.

2. "Grind" the tofu simply by squeezing it. 

3. Once the tofu is ground, then you can add the vinaigre, syrup, minced garlic, ginger, and garam masala, then set aside.

4. Add 12-16 pasta shells to your boiling water along with 2 tbsp salt, and 1 tsp whole cumin seed; boil for 20 min to 1/2 hr.

5. In a large skillet one medium-high heat, melt one tbsp vegan butter

6. Add the asafoetida, and powdered cardamom, fenugreek, cinnamon, cumin, coriander, rosemary, and let sizzle for 10-15 seconds; just long enough to grab your already-diced vegetables. This spice mix will impart that citrussy note you find in Madras curry.

7. To the skillet, add diced onion, pepper, and tomato. Cook until transparent, then add the marinaded ground tofu.

8. Add red chili powder (lal mirch) and salt to taste. Scoop into a mixing bowl.

9. Check shells to see if they're done, and dissolve your half pack of coconut cream sauce in 1 cup of water. You want a thick, saucy consistency.

10. Add whole cumin, turmeric, and lime juice to sauce, and stir. Allow the sauce to reduce if needed. (You may decide to double the recipe.)

11. Drain, and stuff shells; serve with sauce on the side - if you want, garnish the sauce with whole cumin seeds. 

12. Enjoy!