Vegan Stuffed Shells
Indulge in the comforting goodness of Vegan Stuffed Shells, a delightful pasta dish that promises to impress even the most discerning palates. These creamy, plant-based shells are filled with a flavorful blend of cashews, tofu, and spinach, all smothered in rich marinara sauce. Perfect for busy weeknights or special gatherings, this recipe is easy to prepare and can be made ahead of time for added convenience. Packed with wholesome ingredients and bursting with flavor, these stuffed shells will quickly become a favorite at your dinner table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (8 stuffed shells) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 16 jumbo shells (regular or gluten-free)
- 16oz marinara sauce
- 9oz package frozen spinach (thawed and squeezed dry)
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
Instructions
- Preheat oven to 350°F (175°C).
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells al dente according to package instructions; set aside.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach.
- Spread half the marinara sauce in a casserole dish and fill each shell with the cashew mixture before placing them in the dish.
- Top with remaining marinara sauce; add dairy-free cheese if desired.
- Cover with foil and bake for 30 minutes; uncover for the last 5-10 minutes to melt cheese.
Nutrition
- Serving Size: 2 stuffed shells (about 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://quickwithemma.com/vegan-stuffed-shells/