Stuffed shells made vegan with tofu ricotta

Tear the tofu into large chunks and add to a food processor with a standard blade attachment.

Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and blend for about 30 seconds until smooth.

Dissolve 1 teaspoon of miso in water and add to the tofu mixture along with 3 tablespoons of nutritional yeast, 1/2 teaspoon of salt, 1/4 teaspoon of white sugar, and 1 tablespoon of salt-free Italian seasoning. Process on low until well combined.

For herby ricotta, add 1/2 cup of fresh parsley leaves and 1/2 cup of basil leaves, then process on low or pulse to break down the herbs without changing the color of the ricotta.

Chop baby bella mushrooms and spinach into small pieces.

Heat olive oil in a pan over medium-high heat, add the chopped mushrooms, and sprinkle with salt. Cook for about 6 to 8 minutes until golden and shrunk.

Add chopped spinach and plenty of garlic to the pan, cooking until the spinach wilts, about 1 minute.

Combine the ricotta and cooked veggies using a spatula to fold them together.

Coat the bottom of an 8x8 pan with about 2 cups of pasta sauce.

Rinse the jumbo pasta shells with water to cool them down, then fill each shell with a spoonful of the ricotta mixture.

Place the filled shells in the pan and add extra sauce on top if desired.

Cover the pan with a sheet pan and bake in the oven for 15 minutes.

Equipment Needed

Spice Level:

Dietary