Corn-Free,
Dairy-free,
pasta,
Sauce,
tofu,
Vegan,
Winter
Make-it-dairy-free Challenge Week 3: Baked Stuffed Shells
10:23 AMWhen my husband and I started dating (roughly 1 million years ago), one of the first things he made for me was stuffed shells. Dairy free, vegan, and completely delicious. So this recipe is actually his, but it is a beautiful example of making something with predominant cheesy characteristics dairy-free.
Baked Stuffed Shells
2 tablespoons olive oil
1.5 teaspoon salt
1 teaspoon oregano
16 ounces extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast (if desired)
1 or 2 handfuls of fresh baby spinach
1 box jumbo shells
4 cups prepared marinara sauce or prepared tomato sauce
optional 1 cup Diaya mozzarella sprinkle on top
Drain the tofu and pat dry with paper towels.
Crumble into the bowl of a food processor or high-speed blender along
with olive oil, salt, oregano, garlic and nutritional yeast. Process on
high until smooth and “ricotta-like. Add spinach and pulse until incorporated.
Cook shells in boiling salted water until el dente and drain.
Preheat
oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9
x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam
side down. Repeat until all shells have been stuffed.
Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes.
Enjoy!
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