Easy Vegan Ricotta And Spinach Stuffed Shells

Name: Easy Vegan Ricotta And Spinach Stuffed Shells
Ingredients: 20-25 jumbo pasta shells; 1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp. water); 7 oz. frozen baby spinach leaves; 16 oz. vegan ricotta cheese; 2 cups shredded vegan mozzarella cheese; 2 tsp. finely chopped fresh parsley; 2 tsp. finely chopped fresh basil; 1 tsp. onion powder; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. red pepper flakes (optional); 14 oz. firm tofu; 3 cloves garlic, finely minced; Juice of 1/2 small lemon; 2 Tbsp. olive oil; 2 Tbsp. nutritional yeast; 1/2 Tbsp. white miso paste; ½–1 tsp. salt, or to taste; Black pepper, to taste; 1-2 tsp. dried basil, oregano, parsley or Italian seasoning (optional); 1/2 cup vegan mozzarella cheese; 3 cups marinara sauce (see below); Fresh chopped parsley and/or basil, for garnish

impactmagazine.ca

Celebrate a great run with this amazing pasta dish.

View full recipe on impactmagazine.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at impactmagazine.ca.

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