Vegan Stuffed Shells with Tofu Spinach Ricotta
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Vegan Richa · by Vegan Richa★ 5.0 (24)

Vegan Stuffed Shells with Tofu Spinach Ricotta

NUTRITION · PER SERVING65M COOK
CAL 19%·PRO 47%
CARBS 41G44% OF CAL
8G FIBER24G OTHER10G TOTAL SUGAR
FAT 16G39% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Jumbo pasta shells stuffed with herbed spinach and tofu ricotta, topped with marinara sauce. A vegan, crowd-pleasing comfort food that's also kid-approved.

mainitalianpastatofugluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 6 to 7 ounces large shells (16-18 shells) (cooked according to packaging instructions)
  • 24 ounces marinara sauce
  • 2 tablespoons vegan parmesan for topping (optional)
  • 14 oz firm tofu (pressed for 10 minutes)
  • 1/4 cup nutritional yeast
  • 1/2 cup almond flour (or use pumpkin seed meal or 2 oz more tofu for nutfree)
  • 2 teaspoons mellow miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried basil
  • 2 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil
  • 1 clove garlic (chopped)
  • 1 teaspoon garlic powder
  • 1/2 cup vegan mozzarella
  • 4 to 5 ounces of frozen spinach
  • 1 tablespoon extra-virgin olive oil
PREP
25M
SODIUM
837MG
ESTIMATE
COMPLETE

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