Tofu "ricotta" stuffed shells with spinach and eggplant
20 large pasta shells
1 large eggplant
1/2 cup crumbled firm tofu
1/4 cup raw cashews soaked over night
1/4 cup water (I used the cashew water)
3 cloves of garlic
1 cup frozen spinach
1 1/2 tbsp nutritional yeast
1 tbsp fresh basil
Cut the top off the eggplant and slice in half length wise. Remove seeds and score each half into cubes without breaking skin. Salt halves and leave face up for 30 min. Preheat the oven to 350°f. Squeeze each eggplant gently into the sink till all the water drips out.
Pat with paper towels, coat cut sides with olive oil, basil, s&p. Place cut side down on baking sheet lined with parchment paper and bake for about 40min until eggplant has collapsed and inside is mushy.
Start the pasta on the stove and cook onions and 2 cloves of garlic in a frying pan with olive oil until soft and fragrant. Add basil and frozen spinach and cook untill thawed, set aside
Blend together tofu, cashews and water on high until smooth.
In bowl mix tofu blend, 1clove of garlic, salt, yeast flakes, basil, spinach mixture, and the insides of your roasted eggplant.
Place the shells in a dish and stuff with your ricotta, cover in marinara and bake at 300° for 10min
#eggfree #dairyfree #eggplant #tofurecipes #vegancheese #veganricotta #spinach #plantbased #plantbasedonabudget #studentbudget #studenteating #vegancooking #stuffedshells