Vegan Spinach & Ricotta Stuffed Shells

vegan spinach & ricotta stuffed shells display image  bc77fe31
vegan spinach & ricotta stuffed shells display image bc77fe31

Vegan Spinach & Ricotta Stuffed Shells
* 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)⁣
* 7 oz. frozen baby spinach leaves⁣
* 1 recipe (16oz.) of our vegan ricotta cheese (recipe on our blog/see notes)⁣
* 2 cups shredded vegan mozzarella cheese⁣
* 2 tsp finely chopped fresh parsley⁣
* 2 tsp finely chopped fresh basil⁣
* 1 tsp onion powder⁣
* 1/2 tsp salt⁣
* 1/4 tsp ground black pepper⁣
* Optional: 1/4 tsp red pepper flakes⁣
Additional Ingredients:⁣
* 18–25 jumbo shells⁣
* 1/2 cup vegan mozzarella cheese⁣
* 3 cups marinara sauce⁣
* Fresh chopped parsley and/or basil, for garnish⁣
1. Preheat oven to 400°F and have a large 9×13-inch baking dish ready.⁣
2. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 10-15 minutes to thicken.⁣
3. Cook pasta shells according to package directions. Once the pasta has cooked, strain and set aside.⁣
4. In the meantime, thaw the frozen spinach by placing it into a mesh strainer and running it under very warm water. Mix it around with your hands and break apart any icy chunks as needed. Once it has thawed, turn off water and use your hands to gently squeeze the water out. Alternatively, you can place the spinach in a large bowl and microwave it on high for 3 minutes. Remove it and allow it to cool for 5 minutes before using.⁣
5. Prepare the ricotta cheese if you have not already done so. To make the ricotta filling, add the ricotta to a large bowl along with the prepared flax egg, spinach, shredded vegan mozzarella, parsley, basil, onion powder, salt, black pepper and red pepper flakes. Mix until uniform and set aside.⁣
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