Key Ingredients: black pepper, bragg's liquid aminos, canned tomatoes, cumin, dairy free, egg free, frozen chopped spinach, garlic, Nutritional Yeast, onion, paprika, semolina pasta, tofu, vegan, vegetarian
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 20-30 Medium sized Semolina Pasta Shells for stuffing
- 1 Package Frozen Chopped Spinach
- 1 Package Firm or Extra Firm Organic Tofu
- 1 Yellow Onion
- 2 Garlic cloves (small-medium)
- 1/2-3/4 Cup Nutritional Yeast
- 1 tsp Bragg’s Liquid Aminos
- Black pepper to taste
- 1 Can Crushed Tomatoes (with Basil optional)
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Cayenne
- Black pepper to taste
Bring a large covered pot of water to a boil and add your shells stirring occasionally. Cook uncovered about 8-10 minutes, or until the shells are al dente but pliable enough to unroll them and fill with a filling. At the same time, preheat your oven to 375 degrees Farhenheit.
While the shells are cooking defrost your spinach in a glass bowl without the box/plastic using your microwave on high for 6 minutes (if you did not plan ahead and defrost it on your counter over a few hours). Place onion, garlic, tofu, nutritional yeast and Bragg’s in a food processor and blend until smooth. Add spinach and pulse until fully combined; season with pepper.
Now comes the tougher part. Strain your shells and set up a baking pan for assembly. You may want to wipe with a small amount of olive oil to prevent sticking. Carefully unroll the shell and use a small spoon to tuck the filling inside. Make sure the pasta closes around the filling before placing them in snug rows in your baking pan.
If you have remaining filling this is GOOD! Use it in your red sauce. Combine the remaining filling in the food processor with your “sauce” ingredients and process until thoroughly mixed.
Now, spoon the sauce over the shells and allow it to cover them fully. If you have any extra space in your pan like I did, you can create a tighter fit by slicing a few pieces of bread and tucking them in as a spacer. This will make sure that your shells don’t slip and slide while baking… potentially spilling all their filling on the way.
Bake for 1 hour covered with aluminum foil and serve with a good salad! A classic Italian dish turned vegan.
*This dish is vegan/vegetarian, dairy free and egg free (check your pasta to be sure yours is too), AND it’s absolutely delicious!