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!

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.

Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

Search This Blog