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Plant-based / Vegan / Featured / Main Dish / Vegetarian
Bring this family favorite to your table—stuffed shells filled with tofu-based ricotta and topped with your favorite plant-slant cheese. This dish is surprisingly easy to prepare, but a showstopper for your family dinner table. The flavor of the sauce is carried throughout the dish, so a great marinara or arrabbiata sauce is crucial!
Yield: 25+ stuffed shells (6–8 servings)
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour
Recipes from The Friendly Vegan Cookbook by Toni Okamoto from plantbasedonabudget.com and Michelle Cehn from worldofvegan.com.
1 (12-ounce) package jumbo pasta shells
1 (16-ounce) block firm (or extra-firm) tofu, pressed
1 medium yellow onion, roughly chopped
5 medium cloves garlic
¼ cup packed fresh basil leaves
2 teaspoons dried oregano
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon red chili pepper flakes (optional)
2 tablespoons nutritional yeast
Juice of 1 medium lemon
1 cup packed spinach leaves
1 (25-ounce) jar flavorful marinara sauce, divided
½ cup vegan cheese shreds (optional)
Fresh basil leaves, for garnish (optional)