Vegan Spinach Tofu Stuffed Shells Recipes
VEGAN SPINACH TOFU STUFFED SHELLS
Make and share this Vegan Spinach Tofu Stuffed Shells recipe from Food.com.
Provided by Megannnnnnnn
Categories Pasta Shells
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
- In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
- Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
- Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
- Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!
VEGAN STUFFED SHELLS: DAIRY-FREE AND DELICIOUS
Provided by Meredith James
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and press the excess water out of your block of tofu.
- Bring a large pot of water to a rolling boil and add the jumbo pasta shells with a pinch of salt.
- Cook the pasta shells until they are almost done. Approx. 8-10 minutes or as per instructions on the package.
- Drain the pasta, rinse with cold water, and set aside.
- Make the spinach ricotta by adding the cashews to a food processor and pulsing until they're fine and crumbly.
- Add the dry seasonings, yeast, and lemon juice to the food processor.
- Combine until you have a light, creamy mixture.
- Squeeze any excess liquid from the spinach by hand over the sink, then add to the food processor and pulse to combine.
- In a large casserole dish, evenly spread 1 c of marinara along the bottom.
- Scoop 2 Tbsp of the spinach ricotta mixture into each shell.
- Lay the shell open-side up in the casserole dish on top of the sauce.
- Continue stuffing your shells until you use up all of the spinach ricotta.
- Pour the remaining tomato sauce over the vegan stuffed shells, and place the dish into the oven.
- Bake uncovered for 25 minutes.
- Serve hot and enjoy this vegan comfort dish!
Nutrition Facts : ServingSize 8
TOFU-HUMMUS RICOTTA STUFFED SHELLS
Here's a classic pasta dish veganized with tofu-hummus ricotta and vegan parmesan cheese. I used RAO brand marinara sauce as it is the best I've tried, so no point in making my own anymore. I served these shells with Vegan Caesar Salad.
Provided by Nicole Kearsley
Categories Dinner Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Cook pasta shells to al dente according to package directions. Preheat oven to 350°F.
- Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
- Add tofu, hummus, nutritional yeast, vegan parmesan cheese, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
- Pour marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
- With a spoon or piping bag, fill each pasta shell with ricotta mixture then place into marinara sauce in baking dish. Repeat with remaining shells.
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- Half-fill a large pot with water, and bring to a boil over high heat. Add pasta shells, and cook al dente, about 8 minutes, stirring regularly. Drain the shells and place them in cool water to stop them from cooking further.
- While the pasta is cooking, place the spinach in a mesh sieve, and balance the sieve at the top of the pasta pot. Cover the pot with a lid, removing occasionally to stir the pasta. Remove and drain the spinach when it’s bright green and wilted, about 3-4 minutes. (Depending on the size of your sieve, you may need to steam the spinach in two batches. If you don’t have a sieve, you can wilt the spinach in a large skillet with water over medium heat.)
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5/5 (4)Total Time 50 minsCategory Main DishCalories 232 per serving
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- Cook the pasta shells according to the packaging instructions until 'al dente'. Then drain and set aside. (Toss with a little olive oil as needed to prevent the pasta from sticking together).
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- Rinse the spinach and add to a large pan while it's still a bit wet. Sauté for 2 minutes or until wilted. Then transfer to a fine-meshed sieve and squeeze out any excess water. (You should end up with about 1 ½ cups of sautéed spinach.)
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- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions. Drain the pasta into a colander, then return it to the pot and toss with a few dashes of olive oil. Set aside.
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