Vegan Stuffed Shells
These homemade vegan stuffed shells are an easy and fancy vegan dinner recipe.
Servings: 6 servings
Ingredients
- 8 oz uncooked jumbo shells
- 22 oz firm tofu (Soy Free Version here)
- 1 1/2 tsp salt
- 3/4 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 cup nutritional yeast or vegan parmesan (35g)
- 2 tbsp olive oil or water (30g)
- 32 oz tomato pasta sauce (plus more for serving)
- 10 oz frozen spinach (optional)
- 1 cup vegan shredded cheese (optional)
Instructions
- Cook shells according to package directions until just al dente. Drain but do not rinse. Thaw optional spinach fully, then blot away excess water. Mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread about a third of the pasta sauce in the bottom of a 9x13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Cover with foil or a baking sheet, and bake on the center rack for 20 minutes. Remove the cover and continue to bake another 5 minutes or until sauce is bubbly. I like to heat extra pasta sauce to spread over top just before serving. Cover leftovers and refrigerate up to 4 days, or they can also be frozen.View Nutrition Facts
Notes
Leftover tofu? Make this easy Tofu Scramble Recipe.
Nutrition
Serving: 1vegan stuffed shell | Calories: 70kcal | Carbohydrates: 9g | Protein: 6.5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Sodium: 130mg | Potassium: 267mg | Fiber: 2.6g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg