This is a typical Catalan recipe. In this case, I have replaced the beef burger with vegan meat from Beyond Meat, an American vegan burger made from plant protein. It tastes and has a texture very similar to minced meat. 


Time: 40 minutes.

Serves 4.


For the broth:

  • The white section of two leeks.
  • The trunk of a Cauliflower.
  • ¼ Sweet Onion.
  • 5 cloves of garlic.
  • 200g Mushrooms (only the stems)
  • 2 bay leaves.
  • ½ l White Wine.
  • 3.5l Water.
  • A dash of Extra Virgin Olive Oil.
  • Salt to taste.


For the soup:

  • 12 large pasta shells (galets).
  • 300g Beyond Meat Vegetable Meat.
  • 50g White Bread Crumbs.
  • ½l  Soy Milk.
  • 2 cloves of Garlic.
  • 1 bunch of fresh Parsley.
  • Salt to taste.


Recipe for the broth:

  1. Put all the vegetables in a pot with salt and oil. Fry them for 10 minutes over low heat.
  2. Add the wine and let it cook for 10 minutes.
  3. Add the water and let it boil for 2 hours over a low heat.
  4. Filter the broth with a strainer and reserve the vegetables.


Recipe for the soup:

  1. Soak the bread in the soy milk for five minutes.
  2. Cut the garlic into 1.5 mm cubes.
  3. Chop the parsley into small pieces.
  4. Put all the ingredients except the shells in a bowl and press them together with a fork.
  5. Stuff the shells with the meat so that it is well pressed.
  6. After one hour, remove the vegetables from the broth.
  7. Cook the pasta filled with three litres of water in a pot over medium heat. Follow the manufacturer’s instructions for cooking time.


To serve: Put three shells on each plate and add a little vegetable broth to each one.