My Delicious Vegan Stuffed Shells Recipe
This my simple vegan stuffed shells recipe would help you make the best homemade stuffed shells, without using any non-vegan ingredients of course. The result is arguably better than the original.
Equipment
- Large pot (to cook pasta shells)
- Colander (to drain pasta)
- Large mixing bowl
- Skillet or spinach & garlic saute and this is optional
- Baking dish (9x13-inch works best)
- Spoon for stuffing shells
- Aluminum foil
Ingredients
- 16-18 jumbo pasta shells about half a 12 oz box
- 14 oz firm tofu pressed and crumbled
- 2 cups fresh spinach chopped (or thawed frozen spinach, squeezed dry)
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic minced
- ¼ cup fresh basil chopped (or 1 tsp dried basil)
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 3 cups marinara sauce
- 1 cup vegan mozzarella shredded (optional, for topping)
Instructions
Cook pasta shells
- Bring a large pot of salted water to a boil.
- Cook shells until just al dente (about 9 minutes). Drain and set aside.
Prepare filling
- In a skillet, heat olive oil and sauté garlic until fragrant (1 minute).
- Add spinach and cook until wilted (if using fresh). Remove from heat.
- In a large bowl, combine crumbled tofu, nutritional yeast, lemon juice, basil, Italian seasoning, salt, pepper, and spinach mixture. Mix until creamy and ricotta-like.
Stuff shells
- Spread 1 cup marinara sauce on the bottom of the baking dish.
- Gently fill each shell with the tofu-spinach mixture and place into the dish.
Assemble
- Pour remaining marinara over the stuffed shells.
- Sprinkle vegan mozzarella on top (if using).
Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Uncover and bake another 10 minutes until heated through and bubbly.
Serve
- Let cool slightly before serving. Garnish with fresh basil if desired.
Nutrition
Calories: 380kcal
Tried this recipe?Let us know how it was!