I thought I bought faux chicken strips, but it was veggie ground chick'n. It was discounted so I bought all that was left. It was a good deal! The problem? What the hell was I going to do with 5lbs of veggie ground chick'n?
The answer my friends, buffalo chick'n & cheez stuffed pasta shells. They're creamy and rich and have a wicked kick with the hot sauce. You're welcome.
1 package of firm tofu
1 tbsp garlic powder
1 tsp lemon juice
1 tsp oregano
1 tsp basil
Drain and press the tofu to get as much of the liquid out as possible. I wrapped mine in a tea towel and just hand squeezed. If you have a tofu press, good for you fancy pants.
In a food processor pulse the dried tofu with all other ingredients and you're done! Wasn't that easy? :) Set uncovered in the fridge while you prep the rest.
1 package of jumbo shell pasta
2 packages of veggie ground chick'n
1-2 tbsp olive oil
1 cup of buffalo hot sauce
A 9 x 13 lasagne pan/baking dish
In a frying pan, heat oil and brown the chick'n. You could and add onions or celery or other stuff but I didn't. Once it's browned add in the buffalo hot sauce and remove from heat. Place covered in a bowl and refrigerate until completely cooled.
While the mixtures are cooling, pre-heat oven to 375 and boil water to cook the pasta shells. You will want to leave them al dente or they will be really mushy after you bake them. When they're ready drain and set aside.
Mix the ricotta mixture with the chick'n mixture and spoon into pasta shells. Repeat and arrange in the lasagne dish. It's ok if they're crowded.
Once the dish is full, bake for 20-25 minutes and then enjoy!
You can add shredded Daiya on top if you like it, I just drizzled more hot sauce.