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+ servings
Stuffed pasta shells in a white bowl

Vegan Lobster Mushroom Shells

These vegan stuffed shells are packed with lobster mushroom and almond ricotta, covered in a plant based alfredo sauce.
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time20 minutes
Cook Time40 minutes
Servings4 servings
Calories348kcal

Ingredients

Ocean Broth

  • 5 Cups Filtered Water
  • 2 Tbs Sea Salt
  • 1 Tbs Dried Wakme
  • 1 Tbs Dried Kombu
  • 1 Sheet Nori

Lobster Mushroom Sautee

  • 1 1/2 cup Fresh Lobster Mushroom
  • 3 Tbs Chopped Yellow Onion
  • 3 Tbs White Wine
  • 3 cloves Garlic

Alfredo Sauce

  • 1/2 Large Large Shell Pasta
  • 2 Cups Aquafaba*
  • 1 Cup Plant Based Mozzarella*
  • 1/3 Cup Plant Based Parmesan*
  • 3 Tbs Butter*
  • 3 Tbs White Wine*
  • 1 Tbs Tapioca Starch*
  • 3 Cloves Crushed and Chopped Garlic
  • 1 tsp White Pepper
  • 1 tsp White Truffle Oil*

Shell Filling

  • 1/2 cup Almond Ricotta
  • 1/3 cup Non Dairy Parmesan
  • 1/3 cup Non Dairy Motzerella
  • 1 Chopped Green Onion

Instructions

  • Start by washing then breaking up your mushroom into bite-sized pieces. Try to break it up with your fingers for more organic shapes, set aside
  • Add all your ingredients to create your ocean broth in a large bowl, put lobster mushrooms and allow to soak for 30 minutes
  • Prepare your shell pasta, set aside
  • Sauté your Lobster Mushroom in butter, with the garlic, onion, and white wine on medium high heat for about 15 minutes
  • Add your Lobster Mushrooms to a bowl with your shell filling ingredients, mix well
  • Preheat oven to 350 F
  • In a large saucepan heat up your butter and add your garlic and the white wine, sauté over medium heat
  • Add all of the other ingredients listed for the sauce and whisk to incorporate. Once the cheese is warmed enough it will dissolve into a cream, really whisk it to incorporate
  • Pour half your alfredo sauce into a casserole pan- set the rest aside
  • Now stuff your pasta shells with the cheese lobster mushroom filling, place into your casserole pan, filling it up
  • Pour the remainder alfredo sauce over the shells and sprinkle a light layer of cheese and green onion over the shells
  • Bake the pasta in the oven for 30-35 minutes, until the top is golden brown and has a light crisp
  • Serve with a green salad, a glass of white wine, and good company.

Notes

  • Mozzarella:
    I used Miyoko's Mozzarella- other cheeses might melt differently. Whisk the sauce as it melts (or use an immersion blender) to blend other cheeses like Violife, Daiya, or your preferred brand. You don't want chunks of cheese in the sauce- you want everything to blend into one nice cream
  • Parmesan:
    I used Violife parmesan- please try it out with your favorite homemade parmesan or another brand if you'd like. A nut parmesan will result in a less creamy result but will have extra health benefits
  • Butter:
    I used a plant based butter from my local produce box- Earth Balance is a great tasting plant based butter, or you can try using a homemade version.
    You could swap out the butter with refined coconut oil with a tsp of nutritional yeast flakes.
  • Wine:
    Many wines are not vegan, but I used Beringer Pinot Grigio. Any dry, white wine will work.
    Use the app Barnivore to make sure your choice of white wine is vegan
    A white wine reduction could replace the wine
  • Starch:
    You can easily sub the Tapioca Starch with Corn or Potato Starch. The purpose is to help keep this nice and thick. The benefit of Tapioca Starch is that it is more gooey and stretchy than Corn or Potato Starch
  • Truffle Oil:
    The White Truffle Oil is optional- it adds a nice umami with light notes and enhances seafood and wine flavors. Black Truffle Oil will be more deep earthy and also enhances umami. There isn't a substitute but this alfredo will still taste great without it.
  • Lobster Mushroom Substitutes:
    If you aren't able to get lobster mushrooms you could swap them out with shrimp of the woods, king oyster mushrooms, wild puffballs, or lionsmane. It won't taste like lobster but it is the closest sub that will still give it a seafood quality.
    Do not sub it for shiitake, portabella, button, or cremili mushrooms- those earthy, nutty, metallic flavors do not work for seafood. Another great option is to use plant based shrimp! All Vegetarian Inc is one of my soy-free favorites made from Konjac but many Asian grocery stores will have tasty soy based shrimp. Skip the marinating steps and pan fry it with the garlic as you would with the lobster mushroom.
  • Nutrition

    Calories: 348kcal