Cook the vegan beef

• Heat the olive oil in a frying pan over medium heat.
• Cook the vegan ground beef, breaking it into very small crumbles with a spatula.

Build the filling

• Add the bell pepper, onion and garlic and cook until softened.
• Season with smoked paprika, Italian seasoning, salt and black pepper.
• Stir in the tomato paste.

Make the tomato sauce

• Combine the strained tomatoes, agave syrup, Italian seasoning, salt and black pepper.
• Simmer for 5 minutes, then add the garlic and cook for 1 more minute.

Combine filling and sauce

• Stir a portion of the tomato sauce into the filling.

Cook the pasta shells

• Cook the jumbo shells according to package directions until al dente.
• Drain and let cool just enough to handle.

Assemble the dish

• Spread a layer of tomato sauce over the bottom of the baking dish.
• Stuff each shell generously with the filling and arrange in the dish.
• Spoon a little tomato sauce over each shell.

Create the eyeballs

• Top each shell with half of a mini vegan mozzarella ball and a slice of black olive to create the pupil.
• Use a small amount of tomato paste to draw thin red veins over the mozzarella.
• Add a little fresh thyme if desired.

Bake

• Bake at 180 °C until hot and bubbling.