Vegan Stuffed Shells

There have been a lot of things that I have learned from my grandmother (referred to from here on out as “Granny”).  Some tidbits of knowledge aren’t really applicable in my current life; like a plastic bag can work in a pinch if you are stuck in a storm and need to protect your perm.  The lessons and values that carry the most weight are those related to family.  Sunday dinners are mandatory, and you must always cook enough food to feed a small army.  Same goes for any holiday gathering or any event where friends and family come together.  And Christmas, Thanksgiving, and Easter aren’t complete without a stuffed pasta dish.

Vegan Stuffed Shells

That is why it was a no-brainer for me to make stuffed shells for Granny’s wake back in June.  Pasta dishes were already well represented (hello, eight billion pounds of baked ziti), but we needed something for the lactose intolerant and vegan members of the family.  The stuffed shells were a hit, and without the deterring label of “vegan” they were the first dish to disappear.

Vegan Stuffed Shells
Print Recipe
Cook Time
45 minutes
Cook Time
45 minutes
Vegan Stuffed Shells
Print Recipe
Cook Time
45 minutes
Cook Time
45 minutes
Ingredients
Tofu Ricotta Cheese Filling
Servings:
Instructions
  1. Prepare shells according to box, drain, and rinse.
  2. Coat bottom of pan in thin layer of sauce.
  3. Drain tofu and wrap in paper towels. Let sit for a few minutes to absorb excess water. Paper towels should be saturated when you remove tofu. If you have time, repeat this step. You could also wrap the tofu in paper towels, place it in a colander, and set a can on top of it. The more water you can get out of the tofu, the better.
  4. Put dry ingredients for filling into a bowl. Crumble tofu into bowl. Then mix using a fork until tofu is in a paste consistency. Add mayonnaise and stir well. Add cheese. The mayonnaise will act as a binder between the tofu and cheese.
  5. Fill shells, fold the opening closed, and line them up in the pan with opening side down.
  6. Bake at 350 degrees for 30 minutes covered, then return to the oven for an additional 15 minutes uncovered.
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