Vegan Stuffed Shells Florentine
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Connoisseurus Veg · by Alissa★ 5.0 (21)

Vegan Stuffed Shells Florentine

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 50%
CARBS 64G49% OF CAL
9G FIBER16G SUGAR39G OTHER
FAT 22G38% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta shells stuffed with a creamy cashew-tofu ricotta mixed with spinach, covered in a garlicky tomato sauce. A rich, vegan Italian main course.

mainitalianpastatofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 ounces dried jumbo pasta shells ((about 20 shells))
  • 1 tablespoon olive oil
  • 1/2 large onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 (28 ounce or 794 gram) can crushed tomatoes
  • 1/2 tablespoon organic granulated sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/4 teaspoon black pepper, (plus more to taste)
  • 1/2 cup fresh basil leaves, (torn and lightly packed)
  • 1/2 cup roughly chopped onion ((about 1/2 of a medium onion))
  • 1 cup raw cashews (soaked in water 4-8 hours, rinsed and drained)
  • 1/2 cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 (14 ounce or 400 gram) package extra firm tofu, (drained and broken into 5-6 large chunks)
  • 2 cups fresh spinach leaves, (coarsely chopped and lightly packed)
PREP
20M
SODIUM
598MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.