Stuffed shells are classic comfort food, and we’ve turned them into a completely vegan, dairy-free dinner that anybody will love! Everybody who has tried these shells has had no idea that they were vegan.
With a tofu-based “ricotta” filling and tons of flavor from Garlic Gold Nuggets and Oil, they are nutritious and full of flavor, too. Enjoy them with a big green salad and crusty garlic bread for an Italian-style dinner!
Vegan Stuffed Shells
2016-09-19 12:07:01
Serves 4
Ingredients
- 16 jumbo shells (about half a package)
For the sauce
- 2 tablespoons Garlic Gold® Oil
- 2 medium zucchini, sliced into half moons
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons Garlic Gold® Italian Herb Nuggets
- 1 (24-ounce) jar crushed tomatoes
For the filling
- 1 (15-ounce) package firm tofu
- 1/2 cup raw walnut pieces
- 1/2 cup raw cashews
- 3 tablespoons nutritional yeast
- 2 tablespoons Garlic Gold® Sea Salt Nuggets
- 1 cup loosely packed fresh basil leaves
- zest and juice of 1 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons Garlic Gold® Oil
- 1 16-ounce bag frozen spinach, thawed
Instructions
- Boil the jumbo shells in salted water, according to the package instructions. Drain, then separate the shells quickly and let them cool in a single layer, so they don’t become stuck together.
- Make the sauce. In a large (3 to 4-quart) saucepan over medium heat, sauté the zucchini and mushrooms in Garlic Gold® Oil. Add the Italian Herb Nuggets and crushed tomatoes. Bring up to a simmer, then turn down to low and let simmer for 15 minutes.
- Make the tofu “ricotta” filling. Slice the tofu into 1/2-inch slices. Place the slices on a plate in a single layer between paper towels. Weight the tofu down with a heavy plate or baking dish, and let sit for 30 minutes.
- In a food processor, combine the nuts, nutritional yeast, Garlic Gold® Sea Salt Nuggets, basil leaves, lemon zest, salt, and pepper. Process in about five one-second pulses, until the mixture resembles coarse sand.
- To the food processor, add the pressed tofu, Garlic Gold® Oil, and lemon juice. Process for three more one-second pulses. Add the spinach and process for about three more pulses, until the filling is evenly mixed.
- Stuff and bake the shells: Preheat the oven to 375ºF.
- Ladle a cup of the sauce into a 9-inch square baking dish. Spoon about three tablespoons of filling into each pasta shell, setting them down in the baking dish as you go. Ladle the remaining sauce on top of the shells.
- Cover the dish tightly with foil and bake for 40 minutes. Serve the pasta shells piping hot, with Vegan Parmesan Cheese (recipe here) or Garlic Gold® Nuggets sprinkled on top.
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