Vegan Stuffed Shells with Homemade Spinach-Tofu Ricotta
I had a craving, and chose to revisit this recipe for vegan stuffed shells. It. And even though it involves a couple of steps, it is really very simple to create. I would recommend it for beginner cooks that are dairy-free.
The vegan pasta is full of a tofu"ricotta," that can help make this a greater protein, wholesome meal. If you'd like to"beef up" the recipe much more, you can saute mushrooms, ground meat, or vegetarian floor around and add them into the sauce before putting it on. Or, for, you are able to function these vegetarian stuffed shells with broccoli, asparagus broccoli or a side salad.
It's been almost a dozen years since I initially made and published this recipe on Move Dairy Free, therefore I have updated the recipe quite a little. It got also our diet plan format and directions. Where the thought of this particular recipe came out, I do not remember, but I do remember enjoying it very much!
Cook moment
Total Moment
The dairy-free ricotta mix, measures 1 through 4, may be made ahead and refrigerated for up to 24 hours.
Ingredients
- 1 (12- to 14-ounce) bundle extra-firm or firm tofu (not silken), emptied
- 5 tbsp nutritional yeast
- 4 tbsp olive oil, divided
- 1/4 tsp sea salt additional, to taste
- 4 tsp garlic, minced
- 1 (12-ounce) box jumbo pasta shells (fermented, if necessary )
- 11/2 tsp dried oregano
- 11/2 tsp ginger
Directions
- Put 3/4 of those tofu on your food processor or blender. Add 2 tbsp olive oil, the yeast, 1/4 tsp salt, and olive oil and process.
- Eliminate the carrot mixture to a large bowl. Insert the tofu and mash till it looks like ricotta.
- Add the remaining 2 tablespoons oil into a skillet over moderate heat. Add the onion and sauté about 3 minutes, until translucent. Add the garlic and saute 1 minute.
- Squeeze excess liquid from the spinach. Add the lettuce, cooked garlic and onions, oregano, and basil into the"ricotta" mix and stir to blend. Season to taste, with pepper and salt.
- Preheat your oven to 350ºF.
- Cook the shells according to the package instructions. Drain and rinse them.
- Pour marinara at a 9x9-inch or 9x13-inch baking dish to only cover the ground. Stuff the shells and set them. Pour over the cubes.
- Cover the baking dish with foil and bake for half an hour.
- Let cool for 10 minutes before serving.