Vegan Stuffed Shells With Spinach Ricotta Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 25 mins
10 oz conchiglie, (around 15 large shells)
1 tbsp olive oil, (or vegan butter) to grease the baking dish
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 can canned tomatoes, (14 oz can)
1 tbsp dried oregano
1/2 tsp salt
10 oz extra firm tofu
1/4 cup nutritional yeast
1 tbsp apple cider vinegar
1 tbsp tahini
1/3 cup plant based milk
1Cook the conchiglie: Cook the pasta shells for around 2-3 minutes less than the packaging instructions. Drain and rinse when done.
2Preheat the oven: Lightly grease a rectangular baking dish with olive oil or vegan butter, and preheat the oven to 180 degrees C/350 F.
3Make the tomato sauce: Heat some olive oil in a frying pan or saucepan over a medium-high heat. Now add onion, garlic and tomato paste and cook for 5 minutes, until softened and fragrant. Next, add canned tomatoes, dried oregano and salt, and cook for a further 3-4 minutes, stirring frequently.
4Make the tofu ricotta: Add extra firm tofu, nutritional yeast, apple cider vinegar, tahini and plant based milk to a blender or food processor and blend on a low speed for a few seconds.
5Add spinach: Transfer the ‘ricotta’ to a frying pan over a medium heat together with the spinach. Stir for a couple of minutes, until the spinach wilts, and season to taste with salt and pepper.
6Assemble the pasta shells: Add a layer of the tomato sauce to the baking dish. Next, add around 1-2 tbsp to the ricotta to each pasta shell and arrange them in an even layer above the tomato sauce. If you wish, you can add some more tomato sauce on top.
7Bake the shells: Bake in the preheated oven for 25 minutes, until crispy and golden.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.