Vegan Stuffed Shells
Indulge in the creamy goodness of Vegan Stuffed Shells, a delightful dish that combines rich flavors and wholesome ingredients. This family-friendly recipe is perfect for busy weeknights or cozy gatherings, making it an ideal addition to your dinner rotation. With a savory tofu and spinach filling enveloped in tender pasta shells and topped with marinara sauce, these stuffed shells are sure to impress everyone at the table. Plus, they can be prepared ahead of time for ultimate convenience. Enjoy this nutritious meal that showcases the best of plant-based cooking!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people (based on serving size of about four shells each) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 16 jumbo shells (regular or gluten-free)
- 9 oz package frozen spinach (thawed and squeezed dry)
- 16 oz marinara sauce
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
Instructions
- Preheat your oven to 350 degrees F.
- Soak cashews in boiling water for 10-15 minutes, then drain.
- Cook jumbo shells according to package instructions but for one minute less than recommended; set aside to cool.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in drained spinach into the ricotta-like filling.
- Spread half of the marinara sauce in a casserole dish. Stuff each shell with filling and place in the dish; cover with remaining sauce.
- Bake covered for 30 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://recipeswithrachel.com/vegan-stuffed-shells/