Vegan Ricotta Stuffed Shells
This vegan ricotta dish will surely hit the spot. A classic dish that you have to experience making!
Ingredients
- 1 Bulb onion
- 1 Handful grape tomatoes
- 1 Jar 16oz Marinara
- 5 tablespoon olive oil
- 1 Pack conchiglioni shell pasta
- 1 Block firm tofu
- 5 tablespoon nutritional yeast
- ½ Cup vegan mozzarella
Instructions
- Cook conchiglioni in a pot of salted boiling water for 16 minutes. Strain and set aside.
- While pasta is cooking, make the sauce by scattering onions and tomatoes. If you'd like a richer sauce add in tomato paste. Season to your liking, add in marinara and rinse out the jar with water and add it to the pan of sauteed onions. Put lid on and turn the heat down to simmer.
- Make vegan ricotta by blitzing tofu & nutritional yeast. Food processor will provide good results. After making this vegan ricotta. Stuff them into the cooked shells, lay on top of the simmering sauce, top with vegan cheese and broil till cheese has melted.