Vegan Vegetable Baked Stuffed Shells
This easy vegan vegetable baked stuffed shells filled with dairy free ricotta and hearty vegetables will satisfy veg-heads and omni’s alike!
Servings Prep Time
5servings 30minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
5servings 30minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
Tofu Ricotta
Instructions
  1. Rinse and drain block of tofu. Place on a cutting board covered with a clean dish towel and place a heavy object on top. Leave for about 15-20 minutes to adequately dry the tofu.
  2. Bring a pot of water to a boil and cook shells until they are al-dente (about 8-11 minutes). Be careful not to overcook. Rinse and drain with cold water. Toss in 1 Tbsp of olive oil so they don’t stick to each other while prepping the other ingredients.
  3. Preheat oven to 400F.
  4. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Cook onions until translucent then add zucchini and mushrooms until soft. Add the spinach and arugula and season with sea salt. Remove from heat and set aside.
  5. In a food processor, place all the ingredients for the vegan ricotta: tofu, hummus, nutritional yeast, olive oil, basil, lemon juice, oregano, sea salt, garlic powder, and nutmeg. Blend until fully combined and creamy.
  6. Scoop about a cup of your favorite marinara sauce into your baking dish and spread around. Spoon 1 heaping tablespoon of the vegan ricotta into the shell followed by 1 heaping tablespoon of the veggies. Repeat for the rest of the shells. Top off with the remaining marinara sauce (or to your liking) then sprinkle with vegan parmesan. Bake uncovered for about 30 minutes.
  7. Enjoy!
Recipe Notes

The tofu ricotta recipe can easily be doubled which will be enough for a 9×13 lasagna.

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