Vegan Stuffed Shells with Tofu Ricotta
Ingredients
The stuffed shells
-
16-18
pieces
jumbo shells
-
1
tablespoon
olive oil
-
4
ounces
baby bella mushrooms, finely chopped
-
¼
teaspoon
salt
-
2
cups
packed spinach
-
3-4
cloves
garlic, minced
-
24
ounces
jar marinara sauce
The tofu ricotta
-
14
ounces
firm tofu
-
2
tablespoons
lemon juice
-
1
tablespoon
olive oil
-
½
teaspoon
salt
-
¼
teaspoon
sugar
-
3
tablespoons
nutritional yeast
-
1
teaspoon
miso mixed with water
-
1
tablespoon
Italian seasoning
-
½
cup
basil and parsley (optional)
Instructions
- Preheat the oven to 350°F and cook the jumbo shells to al dente, then rinse with cool water.
- Blend tofu, lemon juice, and olive oil until smooth, then add remaining tofu ricotta ingredients and blend until smooth.
- Heat olive oil in a skillet, sauté mushrooms with salt until softened, then add spinach and garlic until wilted.
- Combine the sautéed veggies with the tofu ricotta mixture.
- Spread marinara sauce in an 8x8 baking dish, fill each shell with the ricotta mixture, and place in the dish.
- Top the shells with the remaining marinara sauce, cover, and bake for 15 minutes, then uncover and bake for another 10 minutes until bubbly.
- Serve topped with additional basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
345
Total fat
13g
Total carbohydrates
42g
Total protein
19g
Sodium
1392mg
Cholesterol
0mg
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