Vegan Sausage & Eggplant Shells
These Vegan Sausage & Eggplant Shells are the perfect weeknight dinner. Cooked in one pot, veggie-packed and super saucy. So delicious!
Ingredients
- 1 pound large shells
- 4 tablespoons olive oil
- 8 ounces vegan sausage cut in rounds, I used Beyond Meat
- 1 eggplant cut in cubes
- 2 shallots chopped
- 1 teaspoon dried oregano
- red pepper flakes optional
- 4 cloves garlic diced
- 1 tablespoon fresh thyme chopped
- 6 ounces tomato paste
- 1 15-ounce can crushed tomatoes I used fire roasted
- 1 cup broth I used vegan chicken broth
- 2 cups kale chopped
- salt as needed
- fresh basil for serving
Equipment
Instructions
- Bring a large pot of water to a boil. Cook the shells until al dente. Reserve 1 cup of pasta water, drain and drizzle with oil so they don't stick.
- Place the empty pot back on the stove and heat the olive oil. Add the vegan sausage and cook until browned on both sides. Remove with a slotted spoon. Add the eggplant and cook for 6-8 minutes, flipping every couple minutes.
- Add the shallots, oregano and red pepper flakes. Cook for a couple of minutes, or until the shallots are tender. Add in the garlic, thyme and tomato paste. Cook for a couple of minutes. Pour in the crushed tomatoes and broth. Bring to a boil, then lower heat and simmer for 30-60 minutes.*
- Add the kale and toss until wilted. Taste and adjust seasonings as needed. Add the cooked sausage and shells back to the pot. Toss until combined, adding pasta water as needed. Serve hot with fresh basil.
Video
Notes
*The longer you can simmer this the better. If you plan to simmer it longer than 1 hour, I would wait to cook the pasta until you plan to serve.
Calories: 385kcal, Carbohydrates: 58g, Protein: 15g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 378mg, Potassium: 723mg, Fiber: 7g, Sugar: 9g, Iron: 3mg
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