1.1.19 – vegan stuffed shells

Ricotta: Pulse everything in the food processor til smooth. I usually add the spinach last.

  • half block of firm tofu
  • basil (or vegan pesto)
  • 2ish cups of fresh spinach leaves
  • 1ish cup of raw cashews
  • 2tsp ish nutritional yeast
  • 2 cloves of garlic
  • 1Tbsp ish of miso
  • salt

Sauce: brown the garlic and onion, add the sauce, sweet potato, and spinach, then pulse about half of it in the food processor before adding back to pan.

  • One jar of Muir Glen Summer Veg pasta sauce
  • One sweet potato – steamed in chunks
  • Leftover handful fresh spinach (whatever didn’t fit in the food processor for ricotta)
  • garlic
  • half of an onion – diced

Stuff shells with ricotta, place in baking dish, cover with sauce, bake at 350 til it looks doneish. 30 min?


What I’d do differently:

-More sauce! Always more sauce. The tofu ricotta dries out a bit when baking and can always use the extra moisture.
-Lentils in the sauce to give it a meaty texture
-More sweet potato in the sauce.

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