Step 1

Cook the pasta shells according to package directions, until al dente. Drain when done.

Step 2

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.

Step 3

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.

Step 4

Then add the flour into the skillet and stir to combine, make sure the butter and flour are fully combined. Simmer for a minute.

Step 5

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.

Step 6

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.

Step 7

Then add the pasta shells and vegan beef. Toss everything together. Turn heat to low.

Step 8

Sprinkle in the vegan cheese if using, and stir. Let melt for a minute. Then taste and adjust seasoning.

Step 9

Serve immediately.