Recipe: Vegan spinach and 'Ricotta' stuffed Conchiglioni

Voodie Vie posted in Vegan
7w ago

This vegan friendly version of an Italian classic is really tasty and a firm family favourite of ours. To make the ricotta filling, it simply involves blending 1 pack of firm tofu, 1 tsp olive oil, 1 tsp garlic powder, 1 tbsp white miso paste and 1 1/2 tbsp of lemon juice. Once blended season to taste and stir in 1/2 cup of fresh chopped spinach. Then fill part cooked giant conchiglioni shells and place into a baking dish with marinara sauce layered on the bottom. Place into the oven for 15-20 until the sauce is bubbling and the tofu has firmed up. Enjoy with a glass of wine and some garlic bread on the side. Perfect!

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Comments (6)

  • Pretty picture! It looks tasty 😋

      1 month ago
  • Niice!

      1 month ago
  • Yum 🤤 love this dish! 👌🏼

      1 month ago
  • I like the regular version 😁

      1 month ago
  • It does look really nice!

      1 month ago