Vegan Stuffed Shells

These vegan stuffed shells are a family favorite at our house! The filling works in these shells or in lasagna or in any ricotta recipe. It's easy and it's so tasty!

Ingredients:

16 oz firm water-packed tofu

12.3 oz firm silken tofu (in the box)

1/4 C nutritional yeast flakes

2 tsp Italian seasoning

1 tsp garlic powder

1 Tbsp onion powder

1 C Vegenaise or other vegan substitute

2 T cornstarch

2 Tbsp chicken style seasoning

1 box of large shells

Spaghetti Sauce (without citric acid*)

Instructions:

Cook large pasta shells al dente according to the box directions and set aside.

Mash tofu together in a large mixing bowl. Add all seasoning and Vegenaise and thoroughly mix.

*If you cannot find spaghetti sauce without citric acid, you can make your own by adding seasonings to tomato sauce. Or you can search the internet for a simple recipe.

Assembly:

Put a thin layer of spaghetti sauce down in a 9x13 baking dish. Stuff each cooked shell with about a Tbsp of tofu filling. You should get about 20 shells in each pan. The recipe should make about 40 shells. Once the pasta shells are all filled, spoon sauce on top of each. Cover and bake at 350 for 30-40 minutes or until they are bubbling and warmed through.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Amy's Happy Tummy

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