Ingredients for Veggie Stuffed Shells Vegan
- Jumbo Pasta Shells
- Fresh Mushrooms
- 1/2 cup chopped onion
- Olive Oil
- Garlic Cloves
- Extra Firm Tofu
- 2 tablespoons lemon juice
- Frozen Chopped Spinach
- Sliced Ripe Olives
- Fresh Basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Marinara Sauce
- 1/4 cup pine nuts
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How to Make Veggie Stuffed Shells Vegan
- Cook 1 pound jumbo pasta shells according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 8 ounces sliced mushrooms and 1/2 cup chopped onion; sauté until tender, about 5-7 minutes.
- Add 2 cloves minced garlic and cook for 1 minute more.
- In a large bowl, mash 14 ounces firm or extra-firm tofu with 2 tablespoons lemon juice until smooth.
- Stir in 5 ounces fresh spinach (chopped), 1/2 cup chopped Kalamata olives, 1/4 cup chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the mushroom mixture to the tofu mixture and stir to combine. Heat through.
- Spoon the filling into the cooked pasta shells.
- Spread 1 cup vegan spaghetti sauce in a 13x9 inch baking dish coated with cooking spray.
- Arrange the stuffed shells over the sauce.
- Top with the remaining spaghetti sauce (about 1 cup).
- Sprinkle 1/4 cup pine nuts over the top.
- Cover the baking dish with foil.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Uncover and bake for another 5-10 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
49g
Fat
9g
Carbs
17g
