Tofu Hummus Ricotta Stuffed Shells Recipes
VEGAN STUFFED SHELLS RECIPE
This crowd-pleasing Vegan Stuffed Shells recipe with the best dairy-free ricotta is a healthy spin on the classic loved by kids, meat eaters and vegans alike!
Provided by Alexis Joseph | Hummusapien
Categories Main Meals
Time 50m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook shells according to package directions, or about 10 minutes. Once cooked, rinse with cold water to prevent sticking.
- Remove tofu from package and press by wrapping in dish towel and squeezing water out or using a tofu press. Place in a mixing bowl and add hummus, nutritional yeast, salt, and garlic powder. Use your hands to mix together until it resembles ricotta. Gently fold in basil or spinach.
- Preheat oven to 350F and spray two large baking dishes with cooking spray. Pour enough sauce into both pans to just cover the bottom. Using your fingers, stuff tofu ricotta into shells and place in baking dish. You should have just enough to fill two pans, assuming a few shells will break. Pour remaining marinara on top.
- Cover pans with foil and bake for 25 minutes. My dishes fit next to each other in the oven. You could also put them on separate racks, switching them halfway through. Garnish with fresh basil and serve hot!
Nutrition Facts : Calories 386 calories, Sugar 7 g, Sodium 921.7 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 49.4 g, Fiber 7.6 g, Protein 22 g, Cholesterol 2.2 mg
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