Vegan Tofu Shells

Ingredients

Pasta & Filling

1 pack pasta shells

1/2 pack firm tofu pressed

1 cup mushrooms

1/2 tsp salt

1/4 tsp oregano

1/2 tsp black pepper

1 TBSP olive oil

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Tomato Sauce

12 Cherry Tomatoes

5 cloves garlic

2 white onions

2 TBSP olive oil

1 tsp salt

1 tsp black pepper

2 TBSP tomato paste

1/2 cup warm water

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Homemade Ricotta

1/2 pack firm tofu

1 tsp salt

1 TBSP ground flaxseed

3 TBSP warm water

2 TBSP nutritional yeast

1 TBSP apple cider vinegar

1 clove garlic

1/4 cup parsley

‍

Béchamel Sauce

1 cup oat milk

2 TBSP nutritional yeast

1 tsp salt

1/4 tsp white pepper

1/2 tsp ground chestnut

1 cup vegetable broth

1/4 cup parsley

Pasta & Filling

1 pack pasta shells

1/2 pack firm tofu pressed

1 cup (125g) mushrooms

1/2 tsp (2.5 ml) salt

1/4 tsp (1.25 ml) oregano

1/2 tsp (2.5 ml) black pepper

1 TBSP (15 ml) olive oil

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Tomato Sauce

12 Cherry Tomatoes

5 cloves garlic

2 white onions

2 TBSP (30 ml) olive oil

1 tsp (5 ml) salt

1 tsp (5 ml) black pepper

2 TBSP (30 ml) tomato paste

1/2 cup (125 ml) warm water

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Homemade Ricotta

1/2 pack firm tofu

1 tsp (5ml) salt

1 TBSP (15 ml) ground flaxseed

3 TBSP (45 ml) warm water

2 TBSP (30 ml) nutritional yeast

1 TBSP (15 ml) apple cider vinegar

1 clove garlic

1/4 cup (15g) parsley

‍

Béchamel Sauce

1 cup (237 ml) oat milk

2 TBSP nutritional yeast

1 tsp (5 ml) salt

1/4 tsp (1.25 ml) white pepper

1/2 tsp (2.5 ml) ground chestnut

1 cup (240 ml) vegetable broth

1/4 cup (15g) parsley

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Dietary Therapies

MED

Dietary Requirements

Dairy-Free

Egg Free

Lactose-Free

Shellfish Free

Soy Free

Vegan

Vegetarian

Recipe PDF

Instructions

Cook pasta shells according to directions.
Preheat oven to 375°F.
To prepare the tomato sauce cut tomatoes in half, dice onions, and mince garlic. Place in glass tray and add olive oil, salt and black pepper. Toss in the oven for 15-20 mins.
Once done, remove from oven and blend with warm water and tomato paste in food processor.
To create the filling, add olive oil, mushrooms, diced tofu with salt and oregano to a pan over medium heat for 8-10 mins.
In another large pan, prepare the vegan béchamel sauce by adding olive oil then flour. Mix until lumps begin to form, then add vegetable broth and the remaining ingredients. Keep stirring until the sauce thickens.
Prepare the vegan ricotta cheese by mixing all ingredients in a food processor.
Mix the mushroom and tofu filling with the ricotta cheese. Then fill up the pasta shells using this mixture.
In a glass plate, fill the bottom with tomato sauce, the middle with the stuffed shells, and the top with béchamel sauce.
Bake in the oven for 20 minutes.
Optional: Sprinkle with chopped parsley.