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Vegan "Ricotta" Stuffed Shells

nourishingyourtemple.com
  • minutes
  • Serves 4

INGREDIENTS

Tofu Ricotta:

1

package extra firm tofu

1/4 cup

nutritional yeast

1 tsp

oregano

1 tsp

basil

1 tsp

garlic powder

1 tsp

lemon juice

1 tsp

salt

1/4 tsp

black pepper

Extra-virgin olive oil, as needed

Pasta:

15

Jumbo Shells (I used the Barilla brand)

1

jar marinara sauce or choice

Fresh basil for topping (optional)