I made vegan stuffed shells, based on a few recipes I read, but mostly based on pulling some ideas out of my ass. They turned out yummy, but I made the mistake of cooking them in the oven for too long – mostly because I used brown rice pasta shells, and was too impatient to wait for them to cook in the boiling water on the stove top – so I stuck them in the oven instead for a long time causing the tofu/spinach mixture that was initially very yummy to become rather not-as-yummy.
Before going into the oven, I sprinkled a bit of nutritional yeast on top and then loaded it with spaghetti sauce.
Out of the oven, steaming hot.
Next time I will cook the shells all the way through, and then only stick the dish in the oven for 5 minutes at the most.
No recipe, but the ingredients were:
- 1 jar organic fat-free sugar-free spaghetti sauce, pureed (Whole Foods is the only place in the world that I have found a spaghetti sauce that doesn’t have oil, sugar and is completely organic).
- 1 8 oz. box Tinkyada brown rice stuffed shells
And in the filling:
- 1 lb extra firm tofu
- 1 lb spinach
- 2 cloves garlic
- a tiny bit of nutritional yeast
We can make the sauce using a stand mixer attachment. You will be able to make the filling and the sauce quickly in the stand mixer.
I’ll be making this again soon, perhaps with a little more spinach, a little less tofu, and a little less cooking time. Yummy!