Vegan Stuffed Shells with Spinach
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!
Servings 4 people
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
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!
Calories: 240kcal | Carbohydrates: 38g | Protein: 14g | Fat: 3g | Sodium: 717mg | Potassium: 758mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4045IU | Vitamin C: 22.4mg | Calcium: 169mg | Iron: 3.6mg