Nora Cooks · by Nora★ 5.0 (150)
Vegan Stuffed Jumbo Shells with Spinach
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 48%
CARBS 54G48% OF CAL
8G FIBER8G SUGAR38G OTHER
FAT 18G35% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells filled with a creamy cashew-and-tofu ricotta infused with lemon and fresh basil, then baked under marinara sauce. Comforting and satisfying vegan comfort food.
mainitalianpastatofu⚙️ food processor🥧 baking dish🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 12 ounces jumbo shells
- 26 ounces marinara sauce (about 3 cups)
- 2 cups raw cashews
- 14 ounces firm tofu (drained from package)
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 10 ounces chopped frozen spinach, thawed (or 2-3 cups fresh)
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 48%
CARBS 54G48% OF CAL
8G FIBER8G SUGAR38G OTHER
FAT 18G35% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 867mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 430mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 867MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.