vegan stuffed shells,
it should come as no surprise to you guys that autumn is my favourite time of year. it definitely lends itself to all five of the senses; the sound of leaves crunching under your shoes, the sensation of a soft sweater rubbing against your skin. the smells of cinnamon pine-cones and baked goods- seeing leaves change colours before your very eyes. and finally, comes taste. there are so many incredible foods that autumn brings; fresh baked bread, warm, hearty soups, crispy apple pie, pumpkin flavoured coffee- believe me, i could go on and on. autumn makes people seek warmth, through over-sized, plush clothing, and warm food. well, this recipe is like a warm, soft sweater for your mouth.
these stuffed shells are incredibly easy, flavourful, and hearty. with tangy sauteed spinach, pressed garlic and plenty of seasonings folded into fluffy gobs of tofu ricotta, and a zesty marinara sauce, i think this recipe definitely has the potential to become and autumn / winter favourite for you all; i know it has for me.
the ingredient list is simple, and these only take around 45 minutes to an hour to come together. making for the perfect autumn or winter meal, the recipe is as follows;
for the tofu ricotta…
1 package of firm tofu, pressed,
2 tablespoons of vegan cream cheese* (such as tofutti brand),
¼ teaspoon of lemon juice,
2 cloves of garlic, pressed,
3 tablespoons of nutritional yeast,
1 teaspoon (or more) of salt,
a dash of black pepper,
for the sauteed spinach…
1 bag of baby spinach,
1 clove of garlic, pressed,
1 teaspoon of olive oil,
salt and pepper to taste,
for the pasta sauce…
1 larger sized jar of your favourite pasta sauce will do just fine, (i used victoria brand white linen marinara, it is out of this world)
for the shells…
i just used a box of barilla jumbo shells. they have an incredible bite and cook up perfectly, legitimately EVERY time.
vegan parmesan* (such as follow your heart),
red pepper flakes*,
the first thing your going to want to do is preheat your oven to 375 fahrenheit. next, get a pot large enough for all of your shells up to a rolling boil. then, carefully drop in your shells and let those boil up until soft.
while your jumbo shells are boiling, in a skillet heat up you olive oil, and add in your pressed garlic, baby spinach, and salt and pepper. toss this combination about until the spinach is *slightly* wilted, as it’ll cook down further in the oven.
after that’s done, check your shells and if they’re soft to the touch, drain them and blast them with a little bit of cold water, as assembly is hands on and i don’t want you to get burned!
while those are cooling down a bit further, in a food processor, add all of your tofu ricotta ingredients and blitz away until the mixture is fluffy and creamy.
in a mixing bowl, transfer over your tofu ricotta and sauteed spinach and gently fold the two into one another.
once that’s done, you’re going to take as much or as little of the tofu ricotta / spinach mixture and just press it right on into the shells. i usually take large gobs of filling, press it in, and then gently fold the shells closed over it.
once all of your shells are stuffed, in a baking dish of your choosing, line the dish neatly with your stuffed shells. if you have any ricotta left you can drop dollops on-top of the shells, or save it for something else, like another pasta bake, or spreading over crispy baked french bread.
pour over the sauce of your choosing and bake until the edges of the shells are crispy, so for about 20 minutes.
once they’re done, remove from the oven, let them cool for a little bit and enjoy!
i REALLY hope you guys make these, and if you do, that you enjoy them as much as i do. they’re a staple in my home, because only a few shells fill you up, and these definitely make for killer left overs, as the flavours just settle more over night. thanks for looking! if you take any photos, make sure to upload them to instagram and tag me in them! i love seeing your guys’ posts!
*all ingredients with an asterisk next to them are completely optional
from ramanandan http://ift.tt/2eY6YnX