Vegan Stuffed Shells

I have a friend that makes the most amazing stuffed shells.

She made them for me years ago and when I complimented them she told me the recipe was on the noodle box. The recipe is there but I could never get mine to taste like hers!

In remembering those shells and wanting to branch out from linguine noodles and sauces I searched for a vegan recipe.

Here's the recipe I used when I was planning my dish.

Ingredients
1 16ox pkg of extra firm tofu
dried basil to taste
dried oregano to taste
garlic powder to taste

tofu mixture

(too lazy to cut up fresh garlic today!)
salt to taste
black pepper to taste
chopped fresh parsley (about a handful)
2 8oz can of organic diced tomatoes with Italian seasoning
1 box of vegan jumbo shells (check ingredients carefully)
1 bag of vegan shredded mozzarella

Directions
Add the tofu, dried spices, salt, pepper, and chopped parsley to a mixing bowl. Stir together until tofu is broken up and spices are incorporated evenly.

Pour 1 can of tomatoes in the bottom of a baking dish.

Stuff shells with tofu mixture.

stuffed!

Cover shells with the other can of tomatoes.

You can precook the shells if you want but as long as you cover them very well with sauce they will cook fully in the oven and you'll save some time and effort.

Bake at 350 degrees for 40 minutes.

Sprinkle with vegan mozzarella and bake for another 5 minutes or so to melt the cheese.


I was happy with the way this recipe turned out.

straight from the oven to my belly

If you don't eat shells like this often you might be fooled. However, if stuffed shells are your favorite dish you'll likely notice the textural difference between the tofu and the more traditional ricotta filling.

I'll certainly make these again when I'm craving a stuffed pasta.