Sure to Fool 'Em Vegan Stuffed Shells

Sure to Fool 'Em Vegan Stuffed Shells

16
Connie Fabian Byrnes 15

"Ok, this is my go-to recipe for those skeptics who say vegan can't be fun and flavorful! Oh yeah ... it fools them every time! Yup, even my East Coast/Italian friends! (You know who you are)! Perfect for a potluck, generous enough for a family dinner (maybe even leftovers)! Serve with salad and crusty bread! No one will know it's not ricotta! Get crazy and experiment with other veggies in the tofu mixture like mushrooms, zucchini, peppers, swiss chard, etc. for added flavor and vitamins."
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Ingredients

1 h 20 m servings 586 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic begins to brown, about 5 minutes. Add the chopped tomatoes, tomato sauce, bruschetta, and salt. Cook and stir for 5 minutes, then stir in the red wine and sugar. Simmer for 30 minutes.
  2. Preheat an oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray, then spread layer of the prepared tomato sauce on the bottom of the pan.
  3. Place the tofu, onion, spinach, and pesto into a blender. Cover, and puree until smooth. Pour the tofu mixture into a resealable plastic bag. Snip the corner off the bottom of the bag, and pipe the mixture into the pasta shells. Arrange the pasta shells in the prepared baking pan. Pour the remaining tomato sauce over the shells, then cover the pan with aluminum foil.
  4. Bake in the preheated oven until the pasta shells are tender, about 20 minutes. Remove the foil, and sprinkle the soy cheese on top. Return to the oven and continue baking until the the cheese has melted, about 10 minutes more.

Reviews

16
  1. 22 Ratings

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Most helpful positive review

Wow! I'm absolutely AMAZED at how DELICIOUS this was. I wish there was a way to give it more than 5 stars! We are new to the Vegan world so we are very selective with what we're eating. EVER...

Most helpful critical review

I made this for my vegan book club and was disappointed with the recipe. The sauce came out great! Did not stick to the recipe. Did not use sugar in the raw, and used white granulated sugar...

Wow! I'm absolutely AMAZED at how DELICIOUS this was. I wish there was a way to give it more than 5 stars! We are new to the Vegan world so we are very selective with what we're eating. EVER...

This is an awesome recipe. For those of you who do not know, the shells are baked without boiling. My daughter has been vegan for 6 months and I am always on the hunt for good tasting and health...

Fantastic! My family loved this. We're vegans for health reasons, not moral ones, so I was okay just using a purchased pesto because I didn't figure in only a couple of tablespoons there was eno...

I tried this recipe after reading the reviews and tweaks.I was skeptical about this recipe after I prepared the filling and tasted it, but my husband and I loved it after it was baked. I prefe...

I made this for my vegan book club and was disappointed with the recipe. The sauce came out great! Did not stick to the recipe. Did not use sugar in the raw, and used white granulated sugar...

I saw this recipe prepared on Allrecipes.tv, and it looked really good - it is! The adults in the house loved it, the kids, not so much (maybe because they saw the part of the video about sneaki...

This got raves at my house with just a couple of tweaks! The previous review was helpful, and I altered the recipe by seasoning the tofu in the blender and then adding the spinach. I also omit...

This recipe is great as is! I did add a little garlic powder to the tofu, and an extra scoop of pesto (just bc I love pesto). And it came out great. I served it to my boyfriend who gave it a 10....

These were easy to make and the whole family loved them, even my picky eater who loves nothing I usually cook!