Vegan Stuffed Shells

Vegan Stuffed Shells: A Comfort Food Classic

Imagine sinking your teeth into a plate of warm, cheesy stuffed pasta shells, only to discover they’re entirely plant-based! Vegan Stuffed Shells offer a delightful blend of flavors and textures that satisfy even the most discerning palate. This dish is the perfect weeknight dinner, a cozy meal for lazy Sundays, or even a showstopper for your next gathering. I adore this recipe because it’s not only easy to prepare, but it also embraces the essence of comfort food without compromising on health or ethical choices.

What Makes This Recipe Special

The beauty of Vegan Stuffed Shells lies in their versatility and the wholesome ingredients they incorporate. This recipe is great for a budget-friendly meal, packed with protein from tofu and cashews, and enhanced by nutrient-rich spinach. Even if you’re new to vegan cooking, this dish allows you to recreate a beloved classic that’s both rich in flavor and significant in nutrition.

"I made these Vegan Stuffed Shells for a family gathering, and everyone was blown away! Even the non-vegans couldn’t get enough of them!" — A happy home cook

Your Easy Cooking Guide

Let’s break down the path to a delicious plate of Vegan Stuffed Shells. The process is simple and user-friendly, making it a fantastic choice for both seasoned chefs and kitchen novices alike. You’ll be boiling, blending, and stuffing in no time. Here’s what to expect:

1. Prepare your cashews and tofu blend.
2. Cook your jumbo pasta shells.
3. Mix the filling with spinach.
4. Assemble in a casserole dish.
5. Bake and enjoy!

Gather Your Ingredients

This recipe requires a handful of ingredients that you’ll likely find in your pantry or a nearby grocery store:

• 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, thawed and excess liquid squeezed out
• 16 jumbo shells (regular or gluten-free)
• 16 oz of your favorite marinara sauce
• Optional: Fresh basil, roughly chopped, and dairy-free shredded cheese

Remember, if you need gluten-free options, choose gluten-free jumbo shells and check other ingredients for hidden gluten.

Step-by-Step Directions

The cooking process flows smoothly with these simple steps:

1. Preheat your oven to 350°F (175°C).

2. Soak the raw cashews: Place cashews in a heat-safe bowl and pour 2 cups of boiling water over them. Let them sit for 10-15 minutes.

3. Cook the shells: Boil the pasta shells according to the package instructions, but cook them for about 1 minute less. Once done, remove them and let cool slightly.

4. Prepare the filling: Drain the cashews and place them in a high-speed blender. Add the tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on high for 2-3 minutes until creamy, scraping down the sides as necessary. Taste and adjust seasoning if needed.

5. Mix in spinach: In a medium bowl, combine the ricotta mixture with thawed spinach.

6. Assemble: Spread half of the marinara sauce on the bottom of a 10×7 casserole dish. Fill each shell with the ricotta-spinach mixture and arrange them in the dish. Top with the remaining marinara and sprinkle with dairy-free cheese, if using.

7. Bake: Cover the dish with foil and bake for 30 minutes until the sauce is bubbling. If you’ve added cheese, remove the foil for the last 5-10 minutes to allow it to melt.

8. Serve with fresh basil on top, if desired.

Best Way to Serve

Vegan Stuffed Shells are best enjoyed warm right out of the oven, but there are several ways to elevate your serving:

• Pair them with a fresh green salad drizzled with balsamic vinaigrette for a refreshing contrast.
• Serve with garlic bread for a more indulgent meal.
• Add a sprinkle of crushed red pepper or extra herbs for a flavor kick.

Keeping Vegan Stuffed Shells Fresh Longer

To prolong the life of your Vegan Stuffed Shells, follow these guidelines:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze unbaked assembled shells for up to 3 months. Just cover tightly with foil or plastic wrap.
• Reheat: When ready to eat, bake from frozen or thawed, ensuring they are heated through completely (about 20-25 minutes at 350°F).

Always handle food safely to maintain quality and taste!

Pro Chef Tips

• Soak cashews: This step is crucial for achieving a smooth, creamy texture, so don’t skip it! If you’re short on time, try using boiling water for quicker soaking.
• Seasoning: Don’t hesitate to adjust the seasoning to match your taste preferences; a splash of hot sauce can add a nice kick to the filling.
• Make-ahead: These stuffed shells can be assembled a day in advance. Just cover and refrigerate before baking when you’re ready to serve!

Flavor Variations

Feel free to get creative! Here are some fun variations to consider:

• Add spice: Incorporate jalapeños or chili flakes for some heat.
• Different fillings: Swap Spinach with kale or Swiss chard for varied flavors.
• Cheesy twist: Use different varieties of vegan cheese or add a layer of vegan pesto for extra flavor.

Your Questions Answered

How long does it take to prepare this recipe?

From start to finish, expect about 40-50 minutes, including prep and baking time.

Can I substitute the tofu?

Absolutely! You can use cooked chickpeas or a store-bought vegan ricotta if you’re looking for an alternative.

How do I store cooked Vegan Stuffed Shells?

Make sure to let them cool before transferring to an airtight container for refrigeration. Consume leftovers within a few days, or freeze them for longer storage.

Incorporate this comforting and delightful Vegan Stuffed Shells recipe into your culinary repertoire, and savor the joys of plant-based cooking! Whether it’s a special occasion or a cozy weeknight dinner, these shells will soon become a go-to favorite.

Vegan Stuffed Shells

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delightful blend of flavors and textures, these Vegan Stuffed Shells are a comforting, plant-based version of the classic dish, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 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, thawed and excess liquid squeezed out
• 16 jumbo shells (regular or gluten-free)
• 16 oz of your favorite marinara sauce
• Optional: Fresh basil, roughly chopped, and dairy-free shredded cheese

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Soak the raw cashews: Place cashews in a heat-safe bowl and pour 2 cups of boiling water over them. Let them sit for 10-15 minutes.
3. Cook the shells: Boil the pasta shells according to the package instructions for about 1 minute less, then remove and let cool slightly.
4. Prepare the filling: Drain the cashews and place them in a high-speed blender. Add the tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on high for 2-3 minutes until creamy, adjusting seasoning as needed.
5. Mix in spinach: In a medium bowl, combine the ricotta mixture with thawed spinach.
6. Assemble: Spread half of the marinara sauce in a 10×7 casserole dish. Fill each shell with the ricotta-spinach mixture and arrange them in the dish. Top with the remaining marinara and sprinkle with dairy-free cheese, if using.
7. Bake: Cover with foil and bake for 30 minutes. If using cheese, remove the foil for the last 5-10 minutes to melt.
8. Serve with fresh basil on top, if desired.

Notes

For gluten-free options, choose gluten-free jumbo shells and check other ingredients for hidden gluten.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan, pasta, stuffed shells, comfort food, plant-based