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.
Baca Juga
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.