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Vegan Stuffed Shells Florentine

Alissa
  • 55 minutes
  • Serves 4

INGREDIENTS

6 oz

dried jumbo pasta shells ((about 20 shells))

1 tbsp

olive oil

1/2

large onion, (diced)

3

garlic cloves, (minced)

1 28 ounce can

crushed tomatoes

1/2 cup

fresh basil leaves, (torn and lightly packed)

1/2 tbsp

organic granulated sugar

1 tsp

dried oregano

1/2 tsp

salt, (plus more to taste)

1/4 tsp

black pepper, (plus more to taste)

1/2

large onion, (coarsely chopped)

3

garlic cloves

1 cup

raw cashews (soaked in water 4-8 hours and drained)

1/2 cup

unflavored and unsweetened soy or almond milk

1/4 cup

lemon juice

1 14 ounce package

extra firm tofu, (drained and broken into 5-6 large chunks)

1/2 tsp

salt, (plus more to taste)

1/4 tsp

black pepper, (plus more to taste)

2 cups

fresh spinach leaves, (coarsely chopped and lightly packed)