Thursday, September 15, 2011

Vegan Stuffed Shells

Two recipes in one week! 
Not to mention two meatless recipes....

(with a delightful tofu ricotta)

saute mushrooms, onions, and garlic 

puree tofu and spices

boil and drain shells


stuff und sauce und bake

burn toast, eat brucetta without it

Unlike the vegan meatloaf (which I happen to love and have made twice since), this was a huge carnivorous success. I tweaked the original recipe and added mushroom and onion to the filling. I'd definitely use the 'ricotta' in a lasagna or something again, it had a very subtle (if even existent) soy flavor....

Recipe found here


  • 2 tablespoons olive oil
  • 1.5 teaspoon salt
  • 1 teaspoon oregano
  • 16 ounces extra firm tofu
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 10 ounces frozen spinach, defrosted
  • 1 box jumbo shells
  • 1 jar of your favorite marinara sauce


  1. Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
  2. Add the defrosted spinach to the blended tofu mixture.
  3. Cook shells in boiling salted water until el dente. Drain
  4. Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
  5. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!
Number of servings (yield): 6-8

live it, laugh it, love it-

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