Vegan Creamy „Beef” and Shells

Super easy vegan ground beef mixed with pasta shells and a creamy tomato based sauce.

Ingredients

• 8 Ounces Pasta shells, medium or large
• 2 teaspoons Olive oil
• 1 Package(16oz.) Beyond beef ground
• 2 Tablespoons Vegan butter, I used Earth Balance
• 1/2 a Sweet onion, diced
• 4 Cloves Garlic, finely chopped

• 2 Tablespoons All purpose flour
• 1 Cup Vegetable broth
• 1 Can(15oz.) Canned tomato sauce (tomato puree not ketchup)
• 1/2 Cup Coconut cream or full fat coconut milk
• 2 teaspoons Italian seasoning
• 1/3 Cup Vegan cheddar shreds, I used Violife(optional)
• Salt and Pepper to taste

Instructions

• Cook the pasta shells according to package directions, until al dente. Drain when done.
• While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high. Add the vegan beef, break apart into crumbles with a large spoon or spatula. Brown, reducing heat as needed until the vegan beef is completely brown. It may take 5-7 minutes. Remove the vegan beef from the skillet when done and put in a bowl. Set aside.
• In the same large skillet, heat the vegan butter on medium high and then add the onion and garlic. Saute, reducing heat as needed until the onion is translucent. About 3-4 minutes.

• Then add the flour into the skillet and stir to combine, make sure the butter and flour are fully combined. Simmer for a minute.
• Now add the veggie broth, tomato sauce and coconut cream. Whisk to combine everything and make sure there are no lumps of flour in the sauce.
• Add the Italian seasoning, and a pinch of salt and pepper. Whisk to combine. Let the sauce simmer for 2-3 minutes, or until it has thickened slightly.
• Then add the pasta shells and vegan beef. Toss everything together. Turn heat to low.
• Sprinkle in the vegan cheese if using, and stir. Let melt for a minute. Then taste and adjust seasoning.
• Serve immediately.