Easy Vegan Ricotta And Spinach Stuffed Shells | IMPACT Magazine

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