Vegan Stuffed Shells

Ever since I was a kid, Italian food has always been my favorite. The pasta, pizza, bruschetta…Everything is so tasty. Before going Vegan, I was a ricotta obsessed. I loved it on almost everything and always had it in the house. After going Vegan I realized that Tofu makes an amazing Ricotta replacement! When crumbled like you would when scrambling Tofu, it makes such an amazing consistency. Paired with the right seasonings & other items, you wouldn’t know the difference. So I decided to recreate one of my favorite Italian recipes: Stuffed Shells. After trying this for the first time, and my parents saying they couldn’t tell the difference, I knew it was an immediate recipe I needed to share with you guys.

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Its creamy, flavorful, and just straight up delicious I hope you enjoy this recipe as much as I had fun creating it for you guys. 

Vegan Stuffed Shells
Yields 20
A delicious cruelty free take on Stuffed Shells
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Ingredients
  1. 20 Large Stuffed Shells
  2. 1 1/2 Cup Tomato Sauce
  3. 3/4-1 Block Firm Tofu (Not Pressed)
  4. 1/2 Cup Vegan Mozzarella
  5. 1/4 Cup Vegan Parmesan
  6. 3 Tablespoons Vegan Cream Cheese
  7. 2 Tablespoons Nutritional Yeast
  8. 1/2 Teaspoon Garlic Powder
  9. 1/4 Teaspoon Onion Powder
  10. 1/4 Teaspoon Italian Seasoning
  11. 1/4 Teaspoon Salt
  12. 1/4 Teaspoon pepper
  13. 3/4 Cup Chopped Spinach
  14. 4-5 Basil Leaves
Instructions
  1. Bring a large pot of water to a boil & add shells. I like to add 21 shells to have 1 to taste test.
  2. Meanwhile, pre-heat oven to 400 degrees Fahrenheit.
  3. In a bowl crumble tofu into small pieces and add vegan cream cheese, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, pepper & mix to combine.
  4. Finely chop spinach & basil and fold into ricotta to combine.
  5. Once shells are done, drain and run cold water over to stop cooking & to make it easier to use with hands.
  6. Using an oven save dish, add 1 cup of tomato sauce to bottom and spread evenly.
  7. Take your shells and add about 1 tablespoon to each shell and lay on top of tomato sauce.
  8. Add an additional 1/2 cup of tomato sauce on top of shells as well as your Vegan cheese.
  9. Bake in oven for 25-30 minutes
  10. ENJOY!
Plant Based Jane http://plantbasedjane.com/
 If you guys recreate this recipe then post it to Instagram and tag me! @plantbasedjane

 

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