My sister Sarah Lee invited Mark and I over for dinner earlier this month to share her new recipe for Vegan Stuffed Shells. I love how she has always been interested in making her recipes vegan-friendly and delicious! I’m going to make this recipe for lunch today, yum! Check out her recipe below:
Vegan Stuffed Shells, by Chef Sarah Lee
16oz package hard tofu, drained
1 cup raw cashews
1/3 cup nutritional yeast (optional)
1/4 cup fresh basil
1/4 cup fresh parsley
3 garlic cloves
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/3 cup olive oil
Boil Jumbo Shells as directed. In a large bowl add a splash of olive oil and pinch of salt to the drained shells. Mix and set shells aside to cool. Combine filling ingredients in food processor, adding the olive oil last as you pulse. Spread your favorite marinara sauce in the bottom of a baking dish. Fill the cooled shells with the tofu mixture and place in baking dish. Pour additional marinara sauce over shells and bake in preheated oven at 350 degrees to warm, look for the edges to start bubbling. Optional: Serve with a fresh salad, or add sautéed mushrooms to the marinara. Enjoy!
I’ve got so much to work on this week – photographs from my Mom’s wedding, a set of Birthday Photo Booth pictures, projects around the house, and helping Mark finalize a new short documentary film. Looking forward to sharing that all with you soon!