Delicious Vegan Pasta Recipe | Best Plant Based Stuffed Shells | Veganized Recipes

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu is creamier and lower in calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Dried breadcrumbs provide a similar texture at a lower cost.

vegan cheese

🥗Healthier: cashew cheese

💰Cheaper: dairy cheese

Dairy cheese is more accessible and less expensive.

Boil 1 3/4 cup of raw cashews in water for 10 minutes.

Drain the cashews and add 1/2 cup of water; blend until smooth.

Press 1 pound of extra firm tofu to remove moisture.

Mash the pressed tofu with a pastry masher or forks.

Stir in 2 teaspoons of lemon juice, 1 teaspoon of minced garlic, 1/2 teaspoon of salt, a pinch of ground pepper, and 2 tablespoons of nutritional yeast into the tofu.

Add 1/2 tablespoon of dry basil or 8 fresh basil leaves, chopped finely, and mix well.

Chop the onion and mushrooms for the filling.

In a non-stick frying pan, sauté the onions until soft and browned without oil, using a lid to trap moisture.

Add the mushrooms to the pan and stir until they release moisture and are cooked through.

Stir in the chopped spinach and cover to wilt it down.

Combine the sautéed vegetables with the tofu ricotta mixture.

Add 3-4 ounces of mozzarella cheese (optional) and 1/4 cup of plant-based parmesan to the mixture, along with a pinch of nutmeg and additional salt and pepper to taste; mix well.

Stuff each pasta shell with about 2-3 tablespoons of the filling.

Place the stuffed shells on a cookie sheet lined with wax paper and freeze them.

Spread half a jar of pasta sauce on the bottom of a casserole dish.

Place the frozen stuffed shells in the dish and cover with the remaining pasta sauce.

Pipe the remaining mozzarella cheese on top using a plastic bag with a corner cut off.

Cover the dish with a lid or foil and bake at 350°F for 35-40 minutes.

Remove the cover and bake for an additional 5-10 minutes until hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens