Vegan Stuffed Shells
by Karissa's Vegan Kitchen
Vegan stuffed shells with tofu and cashew ricotta are lighter, healthier and cheaper––not to mention tastier––than other stuffed shell recipes!
Servings: 4
Calories: 400kcal
Ingredients
- 16 jumbo shells
- 14 ounce block extra firm tofu
- 1 cup raw cashews soaked and drained
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 leaves fresh basil chopped or cut into chiffonade*
- 3 cups marinara sauce
- Optional: vegan mozzarella
Instructions
- Cook the shells according to the package instructions. Tip: cook an additional 3 or 4 shells just in case some break apart.
- Preheat the oven to 375℉.
- Drain the tofu. Then blend the tofu with the cashews, lemon juice, garlic powder, parsley, salt, and pepper until a similar texture to ricotta cheese. I prefer to use a food processor but a regular blender will work fine (you may need to scrape down the sides.) Fold in the basil.
- Spread 2 cups of the sauce into the bottom of a 9x13 dish.
- Stuff each shell with the vegan ricotta mixture and place in the dish. Top with remaining marinara sauce. Add vegan mozzarella on top if desired.
- Cover the dish with foil and bake for 30 minutes.
Notes
- To chiffonade basil, stack the leaves on top of each other, then roll up tightly. Slice into strips with a sharp knife.
Nutrition
Calories: 400kcal | Carbohydrates: 47g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Sodium: 1322mg | Potassium: 1054mg | Fiber: 5g | Sugar: 12g | Vitamin A: 848IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 6mg