This recipe is vegan and low in fodmaps! For the vegan ricotta, I used firm tofu. Get the recipe below 👇
10-12 Jumbo Pasta shells
1 batch of vegan ricotta (shown below)
2-3 cups of your favorite tomato or marinara sauce (I used tomato-basil)
Optional: vegan mozzarella shreds
14 oz. Firm tofu
2 tablespoons of dried/fresh parsley
1 tablespoon dried basil
3 tablespoons nutritional yeast
2 tablespoons tahini
1 tablespoon extra virgin olive oil
Minced garlic to taste (about 1 clove. You can omit for a strict low fodmap diet)
Salt and cracked black pepper to taste
Mix tofu with a fork in a medium size bowl. Mixing with a fork will give you that ricotta consistency. Then, add the rest of the ingredients making sure to combine thoroughly. Set aside.
Pour just enough tomato sauce to cover the bottom of a 9×13 baking dish (1/2 cup or so). Cook shells according to package directions, drain. When done, wait for the shells to cool and use a spoon to stuff each shell with the vegan ricotta mixture. Place each shell into the baking dish and top with remaining sauce and some shredded vegan mozzarella (I used @daiyafoods). .
Bake at 350 in a convection oven for 20 -30 minutes or until shells are heated through and sauce is bubbly. Enjoy! .
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