![]() ![]() *Reduce baking time by 10 minutes if you are baking in 2 smaller dishes. ![]() I stack my shells on top of each other a little to make them all fit, but if you want a very orderly presentation, you divide them into 2 baking dishes. This makes a very large lasagna dish full of stuffed shells.Slightly undercooking your shells will help to prevent them from breaking in the stuffing process.This creamy white sauce is the ultimate comfort food! ![]() Or you can use my vegan alfredo sauce instead or in addition to the red sauce.Ĭreamy Stuffed Shells - Instead of red sauce or cheese over them, drizzle your stuffed shells with my vegan bechamel sauce or liquid vegan pizza cheese. Sausage Stuffed Shells - Add a batch of my vegan sausage crumbles to the ricotta or dice up my vegan Italian sausages a package of store-bought vegan sausage, saute it in a frying pan and add it to the ricotta mixture.Įxtra Cheesy Stuffed Shells - Stir a cup of vegan mozzarella-style cheese into the tofu ricotta mixture and top the shells with another layer of cheese. (You can also use a high powdered blender instead of a food processor).īroccoli Stuffed Shells - Use 2 cups of chopped steamed broccoli instead of spinach. It will take a lot more blending and you will need to stop and scrape the edges frequently. Replace the oil with lemon juice and follow the rest of the recipe the same. (optional).Ĭashew Ricotta - If you want a soy-free version, you can use 2 cups of raw cashews that you have soaked overnight and then drained and rinsed instead of tofu. Vegan Mozzarella or Vegan Parmesan Cheese - to put on top of your stuffed shells.If you have time I highly recommend my homemade oven-roasted tomato sauce. Pasta Sauce - any jarred red sauce will work.Other Veggies - You can also use 2 cups of broccoli or other steamed veggies in place of the spinach.(It takes 11 cups of fresh spinach to equal 1 cup of cooked spinach). You can also use 22 cups of fresh spinach and steam it until it wilts and add it to the ricotta instead. bag of frozen spinach thawed and drained to make it easy. This is optional, yet highly recommended. You can use any type of plain-flavored plant-based milk you wish. Soy Milk - or water to thin out the ricotta if needed to achieve the correct texture.Fresh ground black pepper is delicious and adds a little extra flavor. Fresh basil has the best flavor, but you can also use 2 tbsp of dried herbs instead. Basil - or other fresh herbs like oregano or parsley for flavor.I usually use fresh garlic, but you can use 1/2 tsp of garlic powder instead if you wish. (You can add more or less to suit your taste). You can find it in most large grocery stores or health food stores. Nutritional yeast is a cheese-like flavored flaky powder that gives foods an umami flavor. Nutritional Yeast - for a cheesy flavor.(You can also use the high-protein tofu that comes in the vacuum-sealed packs, but you will need to add an extra splash of soy milk to get the right consistency). You will need 2 14 oz packs of extra firm tofu. Tofu - to make the base of your tofu ricotta.(You can also use manicotti tubes, lasagna noodles rolled up, or thinly sliced zucchini or eggplant rolled up with spinach ricotta in the middle). filling for families will hearty appetites. ![]() easy to make ahead, freeze, and reheat.dairy-free, nut-free, and can easily be made gluten-free.□ What to serve with tofu stuffed shells.⌚ Can I make stuffed shells ahead of time?.❄️ Can you freeze stuffed shells before baking?.If you love comforting vegan dinner recipes that can feed a crowd, you should also check out my vegan lasagna, vegan baked ziti, vegan goulash, and vegan ravioli recipes too! Jump to: They tell me that "They taste just like the real thing." My mother (who is not vegan) even requests that I make them when she comes to visit. They're even a hit with non-vegan friends and family. I've been making this stuffed shell recipe for over 20 years and my family and I never get tired of them. ![]()
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