These vegan stuffed shells with spinach make such a delicious dinner! They’re filled with spinach and vegan ricotta made of cauliflower and tofu. Nobody will believe that these stuffed shells are vegan…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
For the vegan ricotta:
- 3 heaped cups cooked cauliflower
- 1/4 cup nutritional yeast
- 1/2 cup almond milk
- 1 teaspoon white wine vinegar
- 2 tablespoons fresh lemon juice
- 8 oz tofu, drained (no silken tofu! Regular or firm tofu)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
- black pepper, to taste
For the stuffed shells:
- 18 jumbo shells
- 2-3 cups marinara sauce
- 5 cups fresh spinach
Preparation Method
- Cook the pasta jumbo shells according to the instructions on the package. Set aside.
- Combine all ingredients for the vegan cauliflower ricotta in a blender. Blend until smooth.
- In a medium-sized pan, sauté the spinach.
- Transfer to a bowl and stir in the vegan ricotta. Season with salt and pepper.
- Put some tomato sauce in a baking dish, so the bottom is covered.
- Place the cooked shells in the baking dish and carefully spoon the ricotta spinach mixture into the cooked pasta shells.
- Add some more tomato sauce on top.
- Bake for 25 – 30 minutes at 350 °F. Sprinkle with fresh basil leaves and enjoy!