I have found that Italian food is among the easiest cuisines to make vegan friendly. That is until I tried to replicate ricotta for stuffed shells, manicotti, or lasagna. But after a lot of trial and error (and I mean a lot of error), I think I perfected the vegan ricotta stuffing. These Jumbo Shells Stuffed with Homemade Vegan Ricotta can pass for the real thing!
The base of the vegan ricotta is firm or extra firm tofu. The liquid is squeezed out and crumbled, providing a similar consistency to whey, which is the basis for traditional ricotta. Tofu has a mild flavor and really takes on the flavor of the seasoning and other ingredients with which it is prepared.
In transforming the tofu into vegan ricotta, there were three main challenges to overcome; how to replicate the creaminess, the tanginess, and the balanced saltiness of ricotta.
Replicating the Creaminess
Initially I was trying to add creaminess to the tofu by using coconut milk and almond milk. The taste of coconut overwhelmed the tofu for an Italian dish. The almond milk was just too thin.
The solution I found was adding Silken Tofu, Vegan mozzarella, and nutritional yeast to the crumbled tofu. The Silken Tofu is naturally creamy and similar to the firm tofu, it will take on the flavor of what it is cooked with.
The vegan mozzarella adds a little fat to the dish. It also melts to a nice creamy consistency.
Lastly, the nutritional yeast provides a cheesy-like taste and color. It is best to let these ingredients mix and rest in the refrigerator together for a couple of hours. This allows the tofu to marry with the nutritional yeast.
Replicating the Tanginess
In the production of ricotta, cheesemakers use vinegar or citrus with the whey to transform the whey into ricotta. This process provides the familiar tanginess in the ricotta.
I used the juice of a lemon to replicate the tanginess. I also think lemon juice brightens up a tomato-based recipe nicely and plays off the tomato sauce in the dish.
But as a word of caution, gradually add the lemon juice to the tofu crumbles. Too much lemon juice can overwhelm the vegan ricotta. I start with one tablespoon and then taste. Add more until the vegan ricotta has a slight tang.
Replicating the Balanced Saltiness
Ricotta isn’t overly salty, but it does have a certain degree of saltiness that is clearly detectable. Initially I hoped the saltiness of the nutritional yeast would be sufficient, but it wasn’t. I tried adding small amounts of salt, but I wasn’t pleased with the distribution of salt in the tofu crumble mixture. Some portions were overly salty while others lacked any saltiness.
My solution was found next to the tofu in our Asian market (but it is also readily available in the Asian section of most grocery stores). White Miso Paste! The white miso paste incorporated perfectly with the tofu crumble, providing a consistent level of saltiness throughout the mixture.
Final Touches to the Vegan Ricotta Stuffing
Before stuffing the shells, the crumbled tofu is mixed thoroughly with granulated garlic, minced white onion, freshly chopped basil and parsley, thinly sliced baby spinach, and black pepper. Allow the mixture to sit while preparing the jumbo pasta shells.
Preparing the Jumbo Pasta Shells
Boil the pasta shells according to the package instructions. Drain the shells and spread the shells on a cookie sheet. Add a tablespoon of olive oil to the shells and toss. This will keep the shells from sticking together. Allow the shells to cool for 10 minutes.
Stuffing the Shells
Here is where the fun begins!
I use a jarred marinara sauce from the grocery store. In a casserole dish, pour and spread about ½ jar (roughly 10 to 12 ounces, or enough to have the bottom of the casserole covered with ½ inch of sauce).
Be careful in handling the pasta shells. Open the pasta shell with a finger or two. Using either a spoon or your other hand, scoop and fill the pasta shells fully. You want the stuffing to be exposed. Place the stuffed shell in the casserole dish, stuffing side up. Repeat until the casserole dish is full.
It can be a little messy but have fun with it! I think this is a great way to involve the children with meal preparation. Spoon the remaining sauce in between the shells in the casserole dish. You don’t have to be perfect.
Bake Now or Wait for Later
One of the things I love most about this dish is that you can bake it now or put it in the refrigerator and bake it later. Cover the casserole dish with a lid (or aluminum foil) and bake for 30 minutes in a preheated 400-degree oven. Remove the lid or foil and bake for another 3 to 5 minutes.
Remove from oven and let it rest for a couple minutes.
Scoop from the casserole dish and serve in a shallow dish with some of the sauce and garnished with a little parsley. Delicious!
If you try the recipe, please leave a comment and let me know if you agree with me that this vegan ricotta could pass for the real thing!
Vegan ricotta blended with herbs and spices creates an Italian-style dish with Jumbo Shells that would have you believe it's the real thing! Vegan Ricotta Prepare the vegan ricotta 2 to 3 hours before using. This can be made up to 3 days in advance. Using paper towels or cheesecloth, squeeze as much of the liquid from the firm tofu. In a large bowl, crumble the firm tofu into very small pieces, breaking up any large pieces. Add the Silken Tofu, Vegan Mozzarella, Nutritional Yeast, and White Miso Paste. Stir thoroughly until everything is completely mixed together. Add 1 tbsp of lemon juice, mix together, and taste. Add another tbsp of lemon juice if needed and stir. Place the vegan ricotta in the refrigerator. Stuffed Shells Cook the pasta according to the package directions (dry jumbo pasta shells typically take 9 to 10 minutes). Please note that jumbo pasta shells come in 12 to 16-ounce packages. This recipe calls for roughly ½ of a normal box of jumbo pasta shells. Once the pasta is done, drain the water and spread the shells on a cookie sheet. Drizzle the olive oil over the pasta and toss to ensure the pasta doesn’t stick together. Allow the shells to cool for roughly 10 minutes. Preheat the oven to 400 degrees. Remove the vegan ricotta from the refrigerator. Finely slice the baby spinach leaves into thin strips. Add the spinach, granulated garlic, minced onion, chopped fresh basil, and chopped fresh parsley to the vegan ricotta. Stir until the mixture is thoroughly mixed together. Grind about a ¼ tsp of black pepper, add to the vegan ricotta, and mix thoroughly. In a casserole dish, cover the bottom of the dish with about a ½ inch of marinara sauce. With a finger or two, carefully open a pasta shell. Scoop and carefully stuff the vegan ricotta into the shell (use a spoon or your hands) until the shell is opened ½ to ¾ inches. Place the stuffed shell in the casserole dish so that the stuffing is facing up. Repeat the process until all the shells have been stuffed. Spoon the remaining marinara sauce between the shells. Place a lid on the casserole dish and place in the oven for 30 minutes. After 30 minutes, remove the lid and continue baking for 3 to 5 minutes. Remove from the oven and allow the shells to rest for a few minutes. Serve in a shallow dish or bowl.Italian Jumbo Shells Stuffed with Homemade Vegan Ricotta
(No Ratings Yet)
Loading...Ingredients
Instructions
