Photo: Mike Kenneally
Sure to Fool 'Em Vegan Stuffed Shells
14 ingredients
20 min + 1 hr
6 servings
openrecipes
"Ok, this is my go-to recipe for those skeptics who say vegan can't be fun and flavorful! Oh yeah ... it fools them every time! Yup, even my East Coast/Italian friends! (You know who you are)! Perfect for a potluck, generous enough for a family dinner (maybe even leftovers)! Serve with salad and crusty bread! No one will know it's not ricotta! Get crazy and experiment with other veggies in the tofu mixture like mushrooms, zucchini, peppers, swiss chard, etc. for added flavor and vitamins."
Estimated Nutrition (whole recipe, rough)
688
Calories
27g
Protein
29g
Fat
77g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons crushed garlic
- 2 (14.5 ounce) cans chopped tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10.5 ounce) container bruschetta
- 1 pinch salt
- 1/4 cup red wine
- 3 tablespoons turbinado sugar
- 1 (16 ounce) package jumbo pasta shells
- 1 (16 ounce) package extra firm tofu, drained
- 1/2 onion, quartered
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 tablespoons pesto
- 1/2 (8 ounce) package Mozzarella-style vegan soy cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes