Vegan Stuffed Shells
Ingredients
The pasta and sauce
-
8
ounces
jumbo shells
-
24
ounces
marinara sauce
The filling
-
1
package
firm tofu (14 oz)
-
2
tablespoons
white miso
-
1½
tablespoons
lemon juice
-
1
teaspoon
sea salt
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
-
to taste
Vegan Parmesan (optional)
Instructions
- Preheat the oven to 400ºF.
- Boil water and cook the jumbo shells according to package directions.
- In a food processor, blend the tofu, miso, lemon juice, salt, basil, and oregano until smooth.
- Drain the cooked shells and rinse them with cold water.
- Spread 1½ cups of marinara sauce in the bottom of a baking dish.
- Fill each shell with a spoonful of the tofu mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the filled shells.
- Bake uncovered for 25 minutes until hot.
- Serve warm, optionally topped with vegan Parmesan and fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
6g
Total carbohydrates
47g
Total protein
17g
Sodium
907mg
Cholesterol
0mg
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