Description
Indulge in these Delicious Vegan Stuffed Shells, a plant-based twist on a classic favorite that’s perfect for any occasion. Packed with a creamy filling made from cashews and tofu, these shells are bursting with flavor and sure to satisfy both vegans and non-vegans alike. Topped with your favorite marinara sauce and baked to perfection, this dish is not only easy to prepare but also makes for excellent leftovers. Whether it’s a weeknight dinner, potluck, or special celebration, these stuffed shells will impress everyone at the table.
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 16 jumbo pasta shells (gluten-free option available)
- 16 oz marinara sauce
- 9 oz frozen spinach (thawed)
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
Instructions
- Preheat oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions until al dente; drain.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach into the ricotta mixture.
- Fill each shell with the mixture; place in a casserole dish with marinara sauce.
- Cover with foil and bake for 30 minutes.
- Remove foil for the last 5-10 minutes if using cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 400
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg