Vegan Stuffed Shells Food

VEGAN STUFFED SHELLS WITH SPINACH

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!

SURE TO FOOL 'EM VEGAN STUFFED SHELLS

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.

SPINACH AND 'RICOTTA' VEGAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Cook pasta shells according to package directions.
• Combine the cashew ricotta with the spinach, set aside.
• Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
• Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)
• Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 - 15 minutes more.
• with fresh chopped herbs of choice and a good dusting of almond parmesan.
• Serves 6 (3 shells per serving)
• Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.

VEGAN STUFFED RICOTTA SHELLS

Steps:

• First, make the ricotta cheese. You will need a day in advance for this or to start soaking the almonds in the early morning to make this for dinner the day of.
• Add 5 quarts (20 cups) water to a large pot and bring to a boil. Once boiling, add 1/2 tablespoon of salt and the pasta shells. Give it a stir and cook until almost aldente, about 9 minutes. You want the shells just slightly undercooked since they will finish cooking in the oven and don't want them mushy or falling apart.
• Drain and rinse the pasta with cold water and set aside for a minute.
• Preheat the oven to 375°F (190°C) and get out a 9x13 baking dish.
• While the pasta is boiling, add the spinach to a large pan over medium-low heat with 2 tablespoons water. Cook, stirring constantly until it is just wilted-you don't want to overcook it, about 3-5 minutes. Add the cooked spinach to a strainer and let it cool a couple of minutes. Pick the spinach up with your hands and squeeze to strain the excess water, trying hard to get as much out as you can.
• Add the ricotta cheese to a large bowl with the spinach, Italian seasoning and 1/4 teaspoon salt. Stir to mix very well.
• To the baking dish, add 1 cup of the pizza sauce and spread it out across the bottom. Stuff all the shells with about 2 heaping tablespoons of the ricotta mixture carefully and place into the dish, giving a bit of space in between each one.
• Spoon the remaining 2 cups of sauce in between and around the edges of the shells and a drizzle of it over the center of the shells (see photo). This allows the beauty of the shells to still be seen but still soak up some of that yummy sauce.
• Place a piece of foil over the dish and bake for 30 minutes until piping hot and bubbly. You won't technically see the bubbling, but you will hear it. Remove and let sit for a few minutes before serving. Garnish with fresh basil.

VEGAN STUFFED SHELLS: DAIRY-FREE AND DELICIOUS

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!

VEGAN STUFFED SHELLS WITH CASHEW RICOTTA

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Prepare the jumbo shells according to packaged directions. Strain through the water when shells are al dente. Do not overcook as they will become too tender to stuff. Allow shells to cool while preparing the filling.
• In a food processor blend together the ingredients for the Cashew Ricotta until it begins to resemble ricotta cheese. Add tofu, oregano, salt, and pepper and blend until evenly incorporated. Transfer to a large bowl. Stir in parsley and spinach and set aside.
• Pour 1 cup of marinara sauce into a 9x13 baking pan. To stuff shells, gently press the top and the bottom with your fingers so that shells open width-wise. Spoon in 2 heaping tablespoons of spinach ricotta filling and place in the pan on top of the marinara sauce. Repeat until all the filling is gone. It should fill about 20 shells. Top with remaining marinara sauce.
• Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.
• Serve with vegan parmesan and fresh parsley.

VEGGIE STUFFED SHELLS (VEGAN)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
• In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
• Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
• Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
• Uncover; bake 5-10 minutes longer or until bubbly.

VEGAN STUFFED SHELLS WITH SPINACH AND CHEESE

Steps:

• Preheat oven to 375°
• Combine spinach, ricotta and cream cheese, salt, pepper, and nutmeg in a large bowl.
• In a microwave-safe dish, heat garlic and olive oil for 20 seconds in microwave.
• Add garlic and oil to spinach/cheese mixture. Mix thoroughly.
• Pour 2/3's of the marinara sauce (2 cups) in the bottom of a 9"x13" baking dish.
• Using a teaspoon, fill each shell with spinach/cheese mixture.
• Place filled shells (open side up) in pan.
• Cover pan with foil and bake at 375° for 25 minutes.
• Remove foil and sprinkle breadcrumbs and parmesan over shells. Continue baking (uncovered) for 10 minutes until bread crumbs are golden brown.
• Remove from oven and allow to sit for a few minutes before serving.
• When ready to serve, heat up remaining marinara sauce and spoon over shells. Add extra parmesan if desired.

VEGAN STUFFED SHELLS

Steps:

• preheat oven to 350 degrees.
• bring water to a boil, and cook shells al dente according to the package directions.
• drain and let cool.
• in food processor, crumble tofu and add salt and olive oil.
• blend to a smooth consistency (like ricotta.).
• sautee spinach in 2 T olive oil.
• add spinach to tofu mixture.
• coat bottom of 9x13 pan with tomato sauce.
• fill each jumbo shell with about 1.5 T of the "ricotta".
• place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
• cover with foil and bake for 15 minutes.
• uncover and bake for an additional 20 or until cheese is melty.