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    You are in: Home / Recipes / Vegan Stuffed Conchiglione (Pasta Shells) Recipe
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    Vegan Stuffed Conchiglione (Pasta Shells)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    WhiskingWings's Note:

    One of my favourites from childhood, veganized! If you can find jumbo shells made from whole wheat even better

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    Ingredients:

    Serves: 4

    Yield:

    shells

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
    3. 3
      Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
    4. 4
      In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
    5. 5
      Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
    6. 6
      Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
    7. 7
      Cover and bake 30 minutes.
    8. 8
      Uncover and bake a further 10 minutes.
    9. 9
      Let stand 5 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Vegan Stuffed Conchiglione (Pasta Shells)

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 83.6
     
    Calories from Fat 14
    17%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 557.9 mg
    23%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 4.6 g
    18%
    Sugars 1.0 g
    4%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    low-sodium crushed tomatoes

    fresh thyme

    jumbo pasta shells

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