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Add a photoStuffed Shells, gone vegan.
Ingredientes
- 1 Package firm/extra firm tofu
- Veganaise (a few dollops, enough to make the tofu stick together)
- 1 Box Shells
- Spinach (handfull)
- Nutritional Yeast 1/4 cup
- Garlic powder 1 Tsp
- Onion powder 1 Tsp
- Basil 1 Tsp
- Oregano 1 Tsp
- Snipped Chives 1 Tsp
- Sauce of your choice
- Shredded or vegan parmesan cheese is optional
- Seasoning are an estimate, add to taste.
Direcciones
- Cook pasta.
- While it cooks drain tofu and crumble in a medium sized bowl. Mash up until there are no chunks left.
- Add Vegenaise and stir together until you get a ricotta-like texture. Add nutritional yeast until it tastes somewhat cheesy.
- Next add seasonings and stir together.
- Heat oven to 375
- Rinse and chop spinach while it heats up. Mix in chopped spinach Stuff the shells.
- In an cooking dish coat bottom with sauce. Add one layer of stuffed shells and cover with sauce. Add another layer of shells and cover with sauce. Two layers might do it. Cook for 25-30 minutes. If you're going to add shredded vegan cheese pull it out at 25 and stick it back in until it melts.
- Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 10 | 37% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 46mg | 1% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.11g | 0% |
| Protein 0.56g | 1% |
