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Vegan Stuffed Shells with Spinach and Tofu Recipe

Ingredients

  • For the filling:

  • For the tomato sauce:

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Ingredients

Adjust Servings:
200g shell pasta 20 shells
For the filling:
200g tofu
150g spinach
1 tbsp vegan parmesan cheese
1 tbsp tamari
1 tbsp flaked nutritional yeast
salt to taste
For the tomato sauce:
1 small onion
400g tomato pulp
1 clove of garlic
1 tbsp extra virgin olive oil
salt to taste
dried oregano to taste
fresh basil to taste
chilli flakes to taste
1 glass of water about

Steps

1

Boil the shells in plenty of salt water (following the instructions on the packet), cool under cold water, then drain and set aside.

2

Prepare the filling. Cook the spinach in a pan with a drop of oil, a clove of garlic and a little salt. Once cooked, cool and then squeeze, removing the excess water.
With a blender, chop the tofu, spinach, vegan Parmesan cheese, tamari, nutritional yeast and salt.
As soon as the filling is uniform, it's ready.

3

Now make the tomato sauce. Pour a little extra virgin olive oil into a pan, then the chopped onion and a clove of garlic. Brown for a few minutes and then add the tomato pulp, salt, oregano, chilli pepper flakes and half a glass of water. Cook for at least 20 minutes, adding a little water when needed. When cooked, season with fresh basil leaves.

4

Spread all the tomato sauce into a casserole dish.
With a spoon, take a little filling and fill each individual shell, placing them in the casserole dish on top of the sauce. Continue until all the ingredients are used up. We made 20 shells.

5

Set the oven to 180°C, place the casserole dish inside and cook everything for 30 minutes. Remember to cover with foil, and then remove the foil for the last 10 minutes.

Enjoy

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Ingredients

Adjust Servings:
200g shell pasta 20 shells
For the filling:
200g tofu
150g spinach
1 tbsp vegan parmesan cheese
1 tbsp tamari
1 tbsp flaked nutritional yeast
salt to taste
For the tomato sauce:
1 small onion
400g tomato pulp
1 clove of garlic
1 tbsp extra virgin olive oil
salt to taste
dried oregano to taste
fresh basil to taste
chilli flakes to taste
1 glass of water about

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

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