The Hamptons Vegan

Living the Vegan Lifestyle

#VeganComfortFood

Make These Delicous and Easy Vegan Stuffed Shells

by

vegan stuffed shells dinner with vegan meatballs, salad and bread.
Jump to Recipe

Vegan Stuffed Shells are so easy to make!

Stuffed shells are versatile. Use bottled marinara sauce (like Rao’s Marinara). Choose vegan ricotta (like Kite Hill). Try vegan Parmesan (like Follow Your Heart) and vegan pesto (like Barilla vegan pesto). Or make our homemade marinara, easy ricotta, pesto, and Parmesan recipes for a special dinner event. Then add a beautiful salad, crusty garlic bread, and vegan meatballs for a perfectly yummy meal. Whether using store-bought ingredients or making it from scratch, it is easy, delicious, and comforting.

Assemble all your ingredients, turn on your best tunes, and let’s get cooking!

Boiling the jumbo pasta shells
Bring water to a boil in a large pot. Boil jumbo pasta shells according to al dente package directions, but don’t overcook them!
blend the vegan ricotta ingredients
While the pasta cooks, mix up the vegan ricotta.
unfilled jumbo pasta shells in baking dish
When the pasta has cooked, spread a thin layer of pasta sauce into the bottom of the baking dish. Line up the shells, side by side.
spoon ricotta mixture into pastry bag or Ziploc bag
Push a pastry or Ziploc bag into a large drinking glass. Spoon ricotta into it. This holds the bag in place while loading the ricotta.
vegan ricotta in pastry bag
After filling, cut off the tip of the bag. Ricotta is now ready to pipe into the jumbo shells.
Fill each shell with the ricotta filling.
After filling the shells, top with your marinara sauce. Then put it into the oven.
Make a side salad while the stuffed shells are in the oven!
When the shells are cooked, take them out of the oven and sprinkle them with homemade Parmesan.
Sooooo yummy!!

© thehamptonsvegan 2017-2025 all rights reserved

vegan stuffed shells
thehamptonsvegan

Vegan Stuffed Shells

A delicious comforting recipe that's easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells
  • 1 jar marinara sauce *see notes for a link to our marinara recipe
  • 2 cups vegan ricotta * see notes for a link to our vegan ricotta recipe
  • 2 tablespoons vegan pesto sauce (optional addition to ricotta) * see notes for a link to our vegan pesto recipe
  • 1/3 cup vegan parmesan * see notes for a link to our vegan parmesan recipe

Equipment

  • 1 pastry bag or large Ziploc bag

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. If making homemade ricotta, pesto, parmesan and /or marinara, refer to the recipes linked below and create these first.
  3. In a large pasta pot, bring water to a boil. When it's boiling add 1-2 tablespoons salt. Then add approximately 20- 22 jumbo shells and cook according to the directions on the box for an al dente finish. Do not overcook or they will be hard to fill. They will continue to cook in the oven.
  4. While the pasta is cooking, spread a layer of marinara sauce on the bottom of a 7 x 11-inch (or similar size) casserole dish.
  5. Drain the pasta well after cooking, then add it to the casserole dish lined with the marinara sauce.
  6. Then line the inside of a large cup with a pastry or Ziploc bag. Fill the bag with the vegan ricotta mixture. Trim off 1/2- 3/4 inch of the bag's tip. Gently squeeze the ricotta down to the tip's opening. Insert the tip into the first pasta shell and squeeze the ricotta until the shell is full. Continue with the rest of the pasta.
  7. When all the shells are full, top with the marinara sauce, making sure to cover all the shells well so that no pasta shows through.
  8. Cook in a preheated oven for 30-40 minutes until bubbly. Remove from oven and top with parmesan.

Notes

Thehamptonsvegan ricotta replica recipe.
Thehamptonsvegan pesto recipe
Thehamptonsvegan marinara sauce recipe
Thehamptonsvegan parmesan recipe
 

Goulash Is The Best Fast Comfort Food

by

Jump to Recipe
vegan goulash
Goulash with a side salad

Ah, The Goodness of Goulash!

I grew up eating our family’s form of goulash, and we’ve passed it on to our new generations. Through the years, changes have been made. But I do know that the quick and easy, evolved version I make now is like stepping back into childhood, complete with all the warmth and comfort that it brings.

The Comfort Food Evolution

My grandmother had her version of goulash, and then my mother made it for me and my brothers. It consisted of hamburger meat, onions, a can of tomatoes, spices, and herbs. This was my introduction to family goulash until I began a vegetarian way of life and left the meat-eating behind. Enter the Morningstar griller patty, my go-to meat substitute for many years. I depended on these as part of my family’s dinners when I got married and had our family. However, we needed a new vegan equivalent for our recipes when we walked away from all forms of animal ingredients.

Choices for my vegan goulash ingredients

Lucky for us, there are plenty of vegan hamburger substitutes to choose from today. We currently use Beyond Burger and it’s delicious. There’s also Gardein and so many others to choose from. But if you’re looking for something less processed, then seasoned tempeh will work.

And my Mom didn’t put garlic in her goulash, but I like a lot of garlic. My Aunt didn’t like pieces of tomatoes, so she blended the can of tomatoes before adding them to the recipe, but I enjoy the chunky tomatoes. Then I like to finish it off with a hefty topping of my homemade vegan grated cheese.

I will add a splash of red wine, if I have it on hand, to deglaze the pan before adding the tomatoes. This gives it a little something extra. I have also blended in faux beef broth, but that didn’t add anything to the dish, so I don’t bother now.

goulash ingredients
goulash ingredients
1- Saute onions in olive oil and begin boiling pasta
goulash prep
2- Then add in vegan meat and brown
goulash ingredient add ins
3- slide in garlic, spices, and herbs
add tomatoes to goulash
4- toss in tomatoes
add pasta to goulash
5- Add in cooked and drained pasta
goulash
6- Blend together
goulash topped with vegan grated cheese
add vegan grated cheese
goulash topped with parsley
Optional add- parsley

My go-to recipe

Now this recipe is so quick and easy while being one of the homiest and most satisfying in my rotation. So when I’m tired and can’t think of what I want to cook, I know I have all the ingredients for this meal, and I don’t need to follow measurements or double-check the notes.

And when I sit down to a bowl of goulash with its warmth and savory aroma, I am full and happy. You can’t beat that!

A goulash meal
The perfect goulash meal!

P.S.

For the true definition and history of Goulash, click here.

But you don’t need to know its origins to have a bowl. Go make it and enjoy!

© thehamptonsvegan 2017-2025 all rights reserved

goulash with a side salad
thehamptonsvegan

Goulash

A comforting homey dish that comes together fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 8 ounces elbow or shell pasta
  • 1 14.5 ounce can of diced tomatoes
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 beyond burgers, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano or marjoram
  • 1 teaspoon basil
  • 1/4 cup red wine- optional
  • 1/3 cup vegan grated cheese
  • 2 tablespoons fresh chopped parsley- optional

Method
 

  1. Set a pot of water on the burner to bring to a boil for pasta.
    Heat a medium/large skillet on medium heat. Add oil.
    Cook onions until translucent.
    Add thawed vegan burgers to the pan and brown.
    Add in garlic, paprika, oregano, and basil, and cook for 30 seconds.
    Add red wine if using and cook until liquids are gone.
    Stir in tomatoes and cook on a low simmer.
    When pasta has cooked for approximately 10 minutes and is soft, drain but don't rinse. Then add to sauce, and mix.
    Top with vegan grated cheese and fresh parsley if using.
    .

Notes

Make this recipe for the vegan grated cheese.

Believe It Vegan Beef Stew is Better

by

Jump to Recipe
vegan beef stew
Vegan “beef” stew

What’s Better Than Beef Stew? Vegan Beef Stew!

Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.

Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.

Waiting Through The Seasons

So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.

And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.

Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.

And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.

Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.

The longest season

But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.

I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.

The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.

Head to The heart of the Home and Make Vegan Beef Stew

After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.

One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.

Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!

More to Love

So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!

vegan beef stew
A warm bowl of vegan stew
More winter comfort foods

Other warm love in a bowl is found in our Miraculous Minestrone Soup:

minestrone soup or vegan beef stew
a bowl of goodness also known as Miraculous Minestrone Soup!

And mix up your favorite pasta with our Vegalicious Vegan Cheese Sauce for a mac and cheese masterpiece!

vegan cheese sauce
 

Finally, you need to make our Lovely Luscious Vegan Lasagna for another layer of love for your winter nights.

vegan lasagna with a salad or vegan beef stew
Lovely Luscious Vegan Lasagna

Warmest regards for those coldest of nights!

P.S. Check out our post, Main Street Westhampton Beach if you decide to make a stop in the village.

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan stew
thehamptonsvegan

Believe It Vegan Beef Stew

A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
  • 2 tablespoons oil
  • 1 large onion, chopped (about 1 cup)
  • 2-3 medium carrots, (about 1 1/2 – 2 cups) chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon all spice
  • 2-3 medium potatoes (about 2 cups) cut into bite size pieces
  • 1 cup frozen peas
  • 1/2 cup red wine
  • 3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
  • salt and pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
  2. Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
  3. Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
  4. Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
  5. Slowly add wine and then broth while stirring.
  6. Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
  7. Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Notes

Better than Bouillon No Beef Base broth 
Gardein Beefless Tips
Beyond Meat Steak Tips              
These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target.