SURE TO FOOL 'EM VEGAN STUFFED SHELLS
Ok, this is my go-to recipe for those skeptics who say vegan can't be fun and flavorful! Oh yeah ... it fools them every time! Yup, even my East Coast/Italian friends! (You know who you are)! Perfect for a potluck, generous enough for a family dinner (maybe even leftovers)! Serve with salad and crusty bread! No one will know it's not ricotta! Get crazy and experiment with other veggies in the tofu mixture like mushrooms, zucchini, peppers, swiss chard, etc. for added flavor and vitamins.
Provided by Connie Fabian Byrnes
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic begins to brown, about 5 minutes. Add the chopped tomatoes, tomato sauce, bruschetta, and salt. Cook and stir for 5 minutes, then stir in the red wine and sugar. Simmer for 30 minutes.
- Preheat an oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray, then spread layer of the prepared tomato sauce on the bottom of the pan.
- Place the tofu, onion, spinach, and pesto into a blender. Cover, and puree until smooth. Pour the tofu mixture into a resealable plastic bag. Snip the corner off the bottom of the bag, and pipe the mixture into the pasta shells. Arrange the pasta shells in the prepared baking pan. Pour the remaining tomato sauce over the shells, then cover the pan with aluminum foil.
- Bake in the preheated oven until the pasta shells are tender, about 20 minutes. Remove the foil, and sprinkle the soy cheese on top. Return to the oven and continue baking until the the cheese has melted, about 10 minutes more.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 79.5 g, Cholesterol 2.5 mg, Fat 19.2 g, Fiber 6.1 g, Protein 23 g, SaturatedFat 5.6 g, Sodium 1028.1 mg, Sugar 14.9 g
VEGAN STUFFED SHELLS WITH SPINACH
These vegan stuffed shells with spinach make such a delicious dinner! They're filled with spinach and vegan ricotta made of cauliflower and tofu. Nobody will believe that these stuffed shells are vegan!
Provided by Sina
Categories Entrée
Time 50m
Number Of Ingredients 13
Steps:
- Cook the pasta jumbo shells according to the instructions on the package. Set aside.
- Combine all ingredients for the vegan cauliflower ricotta in a blender. Blend until smooth.
- In a medium-sized pan, sauté the spinach. Transfer to a bowl and stir in the vegan ricotta. Season with salt and pepper.
- Put some tomato sauce in a baking dish, so the bottom is covered. Place the cooked shells in the baking dish and carefully spoon the ricotta spinach mixture into the cooked pasta shells.
- Add some more tomato sauce on top.
- Bake for 25 - 30 minutes at 350 °F. Sprinkle with fresh basil leaves and enjoy!
Nutrition Facts : Calories 240 kcal, Carbohydrate 38 g, Protein 14 g, Fat 3 g, Sodium 717 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
TOFU-STUFFED PASTA SHELLS
Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TOFU AND CHEESE STUFFED SHELLS
No one will ever know that these giant pasta shells contain tofu...unless you tell!
Provided by CookingForDummies
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
- In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
- In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
- Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 97.4 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.3 g, Sodium 922.9 mg, Sugar 10 g
VEGAN STUFFED SHELLS WITH ROASTED EGGPLANT
Simple stuffed shells with a dairy-free tofu-eggplant-pesto filling. 8 ingredients, vegan, and so delicious.
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 8
Steps:
- FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a colander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.
- Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375 degrees F (190 C).
- While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.
- Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8×8 pan (amounts as original recipe is written // adjust if altering batch size), then stuff shells with generous spoonfuls of filling.
- Arrange shells split side up in the pan and then top with remaining tomato sauce - they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.
Nutrition Facts : ServingSize 1 serving, Calories 386 kcal, Carbohydrate 58 g, Protein 13 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 505 mg, Fiber 6 g, Sugar 11 g
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the zucchini and set aside.
- In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Preheat oven to 350 degrees.
- Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
- Coat a 13"x 9" baking dish with olive oil.
- Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
- Arrange the shells, filling side up in the prepared baking dish.
- Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil last 5 minutes of baking.
- Serve hot.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
VEGAN STUFFED SHELLS: DAIRY-FREE AND DELICIOUS
Provided by Meredith James
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and press the excess water out of your block of tofu.
- Bring a large pot of water to a rolling boil and add the jumbo pasta shells with a pinch of salt.
- Cook the pasta shells until they are almost done. Approx. 8-10 minutes or as per instructions on the package.
- Drain the pasta, rinse with cold water, and set aside.
- Make the spinach ricotta by adding the cashews to a food processor and pulsing until they're fine and crumbly.
- Add the dry seasonings, yeast, and lemon juice to the food processor.
- Combine until you have a light, creamy mixture.
- Squeeze any excess liquid from the spinach by hand over the sink, then add to the food processor and pulse to combine.
- In a large casserole dish, evenly spread 1 c of marinara along the bottom.
- Scoop 2 Tbsp of the spinach ricotta mixture into each shell.
- Lay the shell open-side up in the casserole dish on top of the sauce.
- Continue stuffing your shells until you use up all of the spinach ricotta.
- Pour the remaining tomato sauce over the vegan stuffed shells, and place the dish into the oven.
- Bake uncovered for 25 minutes.
- Serve hot and enjoy this vegan comfort dish!
Nutrition Facts : ServingSize 8
TERRIFIC TOFU STUFFED SHELLS
These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.
Provided by Kree6528
Categories Pasta Shells
Time 45m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Boil the pasta shells according to the directions on the package.
- When cooked, strain and place in cool water or on wax paper; set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
- Shred soy mozzarella cheese in a bowl (if not already shredded).
- Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
- Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
- Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
- Place the stuffed shells in the baking pan.
- Drizzle a little of the spaghetti sauce over each shell.
- Cover tightly with foil and bake for 25 to 30 minutes.
- Let rest for 5 minutes and serve.
- Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.
Nutrition Facts : Calories 2269.4, Fat 42.1, SaturatedFat 6.3, Sodium 5177.4, Carbohydrate 359.9, Fiber 14.9, Sugar 84, Protein 106.8
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- Slice the top off of your eggplant. Then, cut it in half lengthwise. Score each half as if you were going to cut it into cubes when you're done roasting it.
- Sprinkle each eggplant half generously with salt-- in the scored cuts as well. Now, you'll let your eggplant halves sit, cut side up, for about 30 minutes. Preheat your oven to 400 degrees F towards the end of the 30 minutes.
- After 30 minutes, you'll notice that each eggplant has quite a bit of water droplets on the top and in the cuts of it. Squeeze each eggplant half gently over the sink, and let the salty water run out.
- Now, put your eggplant in a rimmed baking pan that is lined with either parchment paper or a silicon liner. Brush each eggplant half with about 1 tablespoon of olive oil, then place each half cut side down on to your baking sheet.
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- In a medium skillet over medium heat, add a little oil. When hot, add Smart Ground. Cook for 5-7 minutes, stirring and breaking up any chunks. Turn heat to low. Add pasta sauce and seasonings; cook for 5 minutes. Turn off heat.
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- Sauté diced onions and minced garlic in small skillet with just a teaspoon or two of olive oil until the onions are clear, avoid browning.
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- Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well.
- Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
- While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese.
VEGAN STUFFED SHELLS - LOVING IT VEGAN
From lovingitvegan.com
4.9/5 (8)Total Time 1 hrCategory Entree, Pasta, SavoryCalories 376 per serving
- Soak almonds: Soak slivered almonds in hot water for an hour first. Place them into a bowl, pour hot water from the kettle over the top and then leave them to soak for 1 hour.
- Cook pasta: Put the pasta on to cook according to package directions but only cook them until al dente or just before. They need to be firm for stuffing. When the shells are al dente, drain and rinse.
- Make almond ricotta: When the slivered almonds have soaked for an hour, drain and rinse them and then add them to the blender jug along with coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder. Blend until smooth. The texture will still be a little grainy, but that is just fine.
- Make tofu spinach ricotta: Now add your full batch of almond ricotta to your food processor and add tofu (broken into pieces), chopped baby spinach, chopped parsley, garlic powder, onion powder, salt and black pepper. Process until well mixed. If the mix goes a little green from the spinach and parsley, this is fine.
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4.8/5 (17)Total Time 50 minsCategory Main MealsCalories 386 per serving
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- Preheat oven to 350F and spray two large baking dishes with cooking spray. Pour enough sauce into both pans to just cover the bottom. Using your fingers, stuff tofu ricotta into shells and place in baking dish. You should have just enough to fill two pans, assuming a few shells will break. Pour remaining marinara on top.
- Cover pans with foil and bake for 25 minutes. My dishes fit next to each other in the oven. You could also put them on separate racks, switching them halfway through. Garnish with fresh basil and serve hot!
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From plantbasedonabudget.com
Cuisine American, ItalianCategory DinnerServings 6Total Time 1 hr
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
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- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
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