SURE TO FOOL 'EM VEGAN STUFFED SHELLS
Ok, this is my go-to recipe for those skeptics who say vegan can't be fun and flavorful! Oh yeah ... it fools them every time! Yup, even my East Coast/Italian friends! (You know who you are)! Perfect for a potluck, generous enough for a family dinner (maybe even leftovers)! Serve with salad and crusty bread! No one will know it's not ricotta! Get crazy and experiment with other veggies in the tofu mixture like mushrooms, zucchini, peppers, swiss chard, etc. for added flavor and vitamins.
Provided by Connie Fabian Byrnes
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic begins to brown, about 5 minutes. Add the chopped tomatoes, tomato sauce, bruschetta, and salt. Cook and stir for 5 minutes, then stir in the red wine and sugar. Simmer for 30 minutes.
- Preheat an oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray, then spread layer of the prepared tomato sauce on the bottom of the pan.
- Place the tofu, onion, spinach, and pesto into a blender. Cover, and puree until smooth. Pour the tofu mixture into a resealable plastic bag. Snip the corner off the bottom of the bag, and pipe the mixture into the pasta shells. Arrange the pasta shells in the prepared baking pan. Pour the remaining tomato sauce over the shells, then cover the pan with aluminum foil.
- Bake in the preheated oven until the pasta shells are tender, about 20 minutes. Remove the foil, and sprinkle the soy cheese on top. Return to the oven and continue baking until the the cheese has melted, about 10 minutes more.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 79.5 g, Cholesterol 2.5 mg, Fat 19.2 g, Fiber 6.1 g, Protein 23 g, SaturatedFat 5.6 g, Sodium 1028.1 mg, Sugar 14.9 g
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Ehsanullah Noori
[email protected]Thanks for sharing this recipe! I'm always looking for new vegan dishes to try.
Francis Wharekawa
[email protected]I can't wait to try this recipe! It looks delicious.
Nokwanda Ntombela
[email protected]Overall, I thought these were a great recipe. I would definitely make them again.
Dalim Sk
[email protected]These were a bit too salty for my taste. I think I'll use less salt next time.
Willie Mwaniki
[email protected]I followed the recipe exactly and they turned out great! I'm so glad I tried this recipe.
A. Whitaker
[email protected]These were really bland. I think they needed more seasoning.
abd ou
[email protected]I'm not sure what I did wrong, but my shells turned out mushy. I think I might have overcooked them.
TSM STREETWOLF1700
[email protected]I made these for a potluck and they were a huge hit! Everyone loved them.
Jameel Baloch
[email protected]These were a bit time-consuming to make, but they were worth it. They're so delicious!
Emmanuel Trust
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts. It worked out really well.
Abdullah Khadija Hajj
[email protected]These were a bit too spicy for me, but I think that's because I used a bit too much chili powder. Next time I'll use less.
Yousef Almomen
[email protected]I substituted spinach for the kale and it turned out great!
Krystle Fabozzi
[email protected]I love that this recipe uses tofu ricotta. It's a great way to get some extra protein into your diet.
Aida Gashi
[email protected]I was really impressed with how easy these were to make. I'm not a very experienced cook, but I was able to follow the recipe and make these without any problems.
Kyomugisha Clear
[email protected]These were so good! I will definitely be making them again.
Amos Armando
[email protected]I'm not vegan, but I loved these stuffed shells! The tofu ricotta filling was creamy and delicious, and the shells were cooked perfectly.
VICKIE M Mutisya
[email protected]These vegan stuffed shells were a hit with my family! The shells were perfectly cooked and the filling was flavorful and satisfying.