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Creamy One-Pot "Beef" and Shells

The perfect quick and easy meal for busy weeknights! This dish is loaded with vegan beef and cheese making it super filling and creamy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 1 tablespoon (15 ml) olive oil
  • 1/2 medium white onion diced
  • 12 oz (340 g) vegan ground beef
  • 3 cloves garlic, minced (or 2 tbsp [18 g] jarred minced)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 15 oz (444 ml) can tomato sauce
  • 1 1/2 cups (355 ml) vegetable broth
  • 1 cup (240 ml) plain unsweetened rice milk
  • 8 oz (230 g) medium pasta shells
  • 1 ½ cups (169 g) vegan cheddar shreds

Instructions
 

  • In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 5-7 minutes, until translucent.
  • Stir in the ground “beef” and stir often until cooked, 7-10 minutes.
  • Add the garlic and cook for 30 seconds to a minute, until fragrant.
  • Stir in the Italian seasoning, salt and pepper.
  • Add the tomato sauce, vegetable broth and rice milk and stir to fully combine. Add the shells, stir well and turn the heat to high, bringing the mixture to a boil.
  • Lower the heat to medium-low, bringing the mixture to a simmer. Simmer, stirring occasionally, for 15-17 minutes, or until the pasta is tender and the sauce has thickened. Remove from the heat.
  • Mix in the cheddar shreds until fully melted. Season with more salt and pepper and serve warm, topped with parsley, if desired.
Keyword creamy, creamybeefandshells, creamybeefpasta, groundbeef, one-pot, sixvegansisters, veganbeef