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With the help of Gardein Beefless Ground, you can enjoy a vegetarian version of one of the most satisfying comfort foods of all time: Creamy Beef &amp; Shells! This recipe is EVERY bit as delicious, creamy, and decadent as the kind you grew up eating.

Vegetarian Creamy Beef and Shells with Gardein Beefless Ground

medium shells (measured uncooked)

Gardein Beefless Ground

olive oil

onion

garlic (minced)

tbsp flour

tsp smoked paprika

Italian seasoning (or more, to taste)

parsley

vegetable broth

tomato sauce

cheddar cheese

heavy cream/whipping cream

cream cheese (cubed, (2 oz))

Cook pasta according to package instructions in a large pot of salted, boiling water; drain well. Remove the Gardein Beefless Ground from the freezer so it can start to thaw a bit.

Heat olive oil in a large skillet over medium high heat. Add diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic after about 1 minute.

Whisk in flour, smoked paprika, Italian seasoning, and dried parsley until lightly browned, about 1 minute.

Add the vegetable broth and tomato sauce, bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens a bit (becomes less liquidy) - about 8 minutes.

Add the Gardein Beefless Ground, using your spoon to break it up. Cook for approx. 2 minutes.

Add the heavy cream, shredded cheese, and diced cream cheese, until heated through and melted, about 3-5 minutes. Season with salt and pepper to taste. Stir in cooked pasta.

Serve immediately and top with more parsley (optional). Leftovers* can be reheated and consumed within 4-5 days.

This glorious vegetarian fish sandwich with Gardein Fishless Filets &amp; homemade tartar sauce will satisfy all your Filet-O-Fish cravings and then some!

Vegetarian Fish Sandwich with Homemade Tartar Sauce

white burger bun (I use brioche)

Gardein

lettuce

tbsp homemade tartar sauce (or more, see recipe below)

mayonnaise

sweet green relish

lemon

onion powder

dill (or 3 tsp fresh (or more))

tsp dijon mustard

tsp Worchestershire sauce

salt and pepper

Cook the Gardein Golden Fishless Filets according to package directions.Add a slice of cheese, tartar sauce, lettuce, and Golden Fishless Filets to the bottom of the burger bun. Top with the other half.

For the Vegetarian Fish Sandwich

Mix all ingredients in a bowl and stir well. Let it sit in the fridge for at least an hour to really let the flavors develop. Use within 5 days.

For the Homemade Tartar Sauce

A vegan version of Taiwanese Sticky Rice (台式油飯). A plant-based but no less flavorful take on the traditional round-table style dish. 

Vegan Taiwanese Sticky Rice (台式素油飯)

sticky/glutinous rice

dried shiitake mushrooms, thinly sliced

carrots, finely minced

fried bean curd,

(56 g) pack gardein plant-based jerky, finely minced (optional)

cashews

(15 g) ginger, finely minced

-sized shallots, thinly sliced

shallot oil (from frying)

soy sauce

Shaoxing cooking wine

doubanjiang, or spicy bean paste

vegan oyster sauce, I used Lee Kum Kee's

sugar

ground five spice

water (for soaking mushrooms)

sesame oil

Make the Sticky Rice: Soak Rice with water (place in fridge) for at least 6 hours, preferably over-night. Drain the rice and let sit for at least 30 minutes before steaming. Spread rice into a parchment-lined bamboo steamer and steam for around 25 minutes, or until grains are translucent and tender. Remove bamboo steamer from direct heat and keep warm aside.

Rehydrate the Shiitake Mushrooms: Soak mushrooms in warm water for 30 minutes. After 30 minutes, take out mushrooms and reserve its soaking liquid.

Make the Crispy Shallots: Heat up 3-4 tablespoons vegetable oil in a wok/small pot on medium heat. While oil is heating, peel and slice shallots into very thin strips. Once oil is shimmering, place sliced shallots in and fry until golden brown, around 7 minutes. Note: especially keep an eye on the shallots after around 5 minutes. Once they begin to brown, they can turn too dark very fast. Strain u0026 drain the shallots, and set aside both the shallots and the shallot-infused oil.

Make the Sticky Rice: Your sticky rice should be done/nearly done steaming before you begin this step. In a wok/small pot, heat 1 tablespoon of the shallot-infused oil on medium-heat, and fry minced ginger until aromatic, around 1 minute. Add shiitake mushrooms and cook until most moisture evaporates, then follow with carrots, fried bean curd, fried shallots, minced jerky, and cashews. Cook everything together while constantly stirring for 2-3 minutes. Deglaze with soy sauces, cooking wine, doubanjiang, vegan oyster sauce, sugar, and five spice. Mix everything together, then immediately follow with your steamed sticky rice (break it up and add by chunks). Note: be careful not to squish the rice while stirring! Then, finish by adding mushroom water with a drizzle of toasted sesame oil, and cook until most of the liquid evaporates.

Finish the Sticky Rice: Add all of the sticky rice back into the parchment-lined bamboo steamer. Steam for an additional 10 minutes to heat everything through u0026 evaporate additional moisture. To finish, garnish with coriander or chopped scallions. Serve warm (I like to add additional doubanjiang on the side).

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Top 3 gardein recipes from across the web

The most viewed gardein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Creamy Beef and Shells w...

Vegetarian Fish Sandwich with Homem...

Vegan Taiwanese Sticky Rice (台式素油飯)

The most viewed gardein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine