VEGAN STUFFED SHELLS 

with spinach tofu ricotta stuffing

Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved.

Large Radish

Key Ingredients

Large sheets Marinara sauce Vegan parmesan cheese Firm tofu Almond flour

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Persimmon
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1

Cook shells, rinse, add extra virgin olive oil, toss, and set aside. Thaw or microwave spinach, remove excess moisture, and set aside.

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Make the pasta

2

Process tofu, nutritional yeast, almond flour, miso, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella, and olive oil in a food processor until coarse. Add spinach and pulse.

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Make the filling

3

Add half marinara sauce to a baking dish, fill each shell with filling, and drizzle remaining sauce over them.

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Assemble

4

Sprinkle water on edges, top with vegan Parmesan, Italian herbs, and pepper flakes. Bake at 350ºF/180ºC for 25-30 minutes. Remove, let sit, and serve with sauce or garlic bread.

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Assemble