Vegan Stuffed Shells
Vegan Stuffed Shells are a delightful and satisfying plant-based meal that brings the comfort of Italian cuisine to your dinner table. These jumbo pasta shells are filled with a creamy, ricotta-style filling made from cashews and tofu, complemented by a rich marinara sauce. Perfect for busy weeknights or special occasions, this dish is not only easy to prepare but also customizable for various dietary needs. Whether you’re hosting a family gathering or looking for a nutritious weeknight dinner, these Vegan Stuffed Shells will impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
- 9 oz package frozen spinach (thaw and squeeze out as much liquid as possible)
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- optional: fresh basil, roughly chopped
- optional: dairy-free cheese, shredded
Instructions
- Preheat oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells until al dente; set aside to cool.
- Blend drained cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach.
- Spread half of the marinara sauce in a casserole dish. Fill each shell with the cashew mixture and arrange in the dish. Top with remaining marinara.
- Bake covered for 30 minutes.
Nutrition
- Serving Size: 4 stuffed shells (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/vegan-stuffed-shells/