Vegan Stuffed Shells

If you’re looking for a comforting dish that brings the whole family together, these Vegan Stuffed Shells are just what you need! This recipe is not only delicious but also super easy to whip up, making it perfect for busy weeknights or cozy family gatherings. With a creamy filling made from wholesome ingredients, it’s hard to believe that something so tasty can be entirely plant-based. Trust me, once you try these shells, they’ll become a beloved staple in your kitchen!

The best part? This dish is versatile and can be customized to suit your taste. Whether you’re serving it for a casual dinner or an impressive meal with friends, these Vegan Stuffed Shells will leave everyone asking for seconds.

Why You’ll Love This Recipe

• Simple Preparation: Most of the ingredients are pantry staples, so you can make this dish anytime!
• Family-Friendly Appeal: Kids and adults alike will adore the cheesy filling and savory marinara sauce.
• Make-Ahead Convenience: Prepare these stuffed shells in advance and pop them in the oven when you’re ready to eat.
• Delicious Flavor: The combination of cashews and tofu creates a rich, creamy filling that’s bursting with flavor.
• Customizable Options: You can easily tweak the filling or toppings to match your family’s preferences!

Ingredients You’ll Need

Gathering the ingredients for these Vegan Stuffed Shells is a breeze! You’ll find everything you need is simple and wholesome, making this recipe both delicious and nutritious.

For the Filling

• 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
• 9oz package frozen spinach (thawed and squeezed of excess liquid)

For the Shells

• 16 jumbo shells (regular or gluten-free)
• 16oz of your favorite marinara

Optional Toppings

• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

Variations

One of the great things about these Vegan Stuffed Shells is how flexible they are! Feel free to get creative with your fillings and toppings.

• Swap the protein: Use cooked lentils or chickpeas instead of tofu for a different texture and flavor.
• Change up the greens: Try adding kale or Swiss chard in place of spinach for a twist on nutrients.
• Add some spice: Mix in red pepper flakes or Italian seasoning to give it an extra kick.
• Try different sauces: Experiment with pesto or Alfredo sauce instead of marinara for a unique take!

How to Make Vegan Stuffed Shells

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F. This ensures that when you put your stuffed shells in, they cook evenly and come out perfectly bubbly and delicious.

Step 2: Soak the Cashews

Place the raw cashews in a heat-safe bowl. Boil 2 cups of water and pour it over the cashews. Let them soak for 10-15 minutes. Soaking softens them, making it easier to blend into a creamy filling later.

Step 3: Cook the Shells

Cook the jumbo shells according to the package instructions but reduce the cooking time by about one minute. You want them al dente since they will finish cooking in the oven. Drain and set them aside on a plate to cool slightly.

Step 4: Make the Filling

Drain the soaked cashews and add them to a high-speed blender along with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk. Blend on HIGH for 2-3 minutes until smooth. This mixture is what gives your stuffed shells that cheesy flavor without any dairy!

Step 5: Mix In Spinach

Pour your ricotta-like mixture into a medium bowl and fold in the thawed spinach. This adds nutrition and color while keeping things creamy.

Step 6: Assemble Your Dish

In a casserole dish (about 10×7 inches), spread half of your marinara sauce on the bottom. Take each cooked shell and spoon in the filling before placing it gently into the dish. Repeat until all shells are filled. Pour any remaining marinara sauce over the top.

Step 7: Bake It Up

Cover your pan with foil and bake in the preheated oven for about 30 minutes or until hot and bubbly. If you opted for dairy-free cheese, uncover it during the last few minutes to allow it to melt beautifully.

Step 8: Serve & Enjoy!

Once done baking, remove from oven carefully (it’s hot!). If using fresh basil as a topping, sprinkle some on before serving for an aromatic finish. Enjoy every bite of these amazing Vegan Stuffed Shells!

Pro Tips for Making Vegan Stuffed Shells

Making vegan stuffed shells is a fun and rewarding experience, and with these pro tips, you’ll elevate your dish to new heights!

• Soak Cashews for Creaminess: By soaking the cashews in hot water before blending, you ensure a super creamy texture in your ricotta filling that mimics traditional cheese.

• Adjust Seasoning to Taste: Everyone’s palate is different! Don’t hesitate to taste the ricotta filling as you mix in the spices; adding more lemon juice or nutritional yeast can enhance the flavors just to your liking.

• Use Fresh Ingredients: Whenever possible, opt for fresh spinach instead of frozen. It adds a vibrant color and freshness that elevates the dish.

• Experiment with Marinara: Try different marinara sauces—some may have added spices or flavors that can complement your stuffed shells perfectly.

• Make Ahead for Convenience: This dish is great for meal prep! You can assemble the stuffed shells ahead of time and store them in the fridge before baking. Just increase the baking time slightly if they are cold from the fridge.

How to Serve Vegan Stuffed Shells

Serving vegan stuffed shells is all about presentation and complementing flavors. Here are some delightful ideas!

Garnishes

• Fresh Basil: A sprinkle of roughly chopped fresh basil adds a burst of color and an aromatic touch that enhances the overall flavor.

• Dairy-Free Cheese: A sprinkle of shredded dairy-free cheese on top before baking gives a delicious gooeyness and makes it look irresistible.

Side Dishes

• Garlic Bread: A classic pairing, garlic bread is perfect for sopping up extra marinara sauce. Simply spread vegan butter mixed with minced garlic on slices of crusty bread and toast until golden.

• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette complements the richness of the stuffed shells beautifully.

• Roasted Vegetables: Seasonal roasted veggies like zucchini, bell peppers, or carrots add color and nutrition to your meal while providing a lovely contrast in textures.

• Quinoa Salad: A refreshing quinoa salad with herbs and lemon not only adds protein but also brings a nice zing that balances out the meal’s richness.

Now that you’ve got all these tips and serving ideas, you’re ready to whip up a batch of these delicious vegan stuffed shells! Enjoy every bite!

Make Ahead and Storage

These Vegan Stuffed Shells are perfect for meal prep! You can make them ahead of time and store them for a busy weeknight dinner or even for a gathering with friends and family. Here’s how to keep them fresh and delicious.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Transfer the leftovers to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Prepare the stuffed shells as directed but do not bake them.
• Place the unbaked stuffed shells in a freezer-safe container or wrap them tightly in plastic wrap and foil.
• They can be frozen for up to 2-3 months. Just make sure to label and date them!

Reheating

• If frozen, thaw in the refrigerator overnight before reheating.
• Preheat your oven to 350 degrees F (175 degrees C).
• Cover with foil and bake for about 30 minutes, or until heated through. Remove foil during the last 5-10 minutes if you added dairy-free cheese.

FAQs

Here are some common questions you might have about making Vegan Stuffed Shells.

Can I make Vegan Stuffed Shells gluten-free?

Absolutely! Simply use gluten-free jumbo shells, which are widely available, and enjoy this delicious meal without worry.

What can I substitute if I don’t have cashews?

If you don’t have cashews on hand, you can use sunflower seeds or silken tofu as alternatives. They both provide a creamy texture perfect for the filling!

How long do Vegan Stuffed Shells last in the fridge?

Vegan Stuffed Shells will last in the refrigerator for about 3-4 days when stored properly in an airtight container.

Can I add other vegetables to the filling?

Yes! Feel free to customize your filling by adding other vegetables like mushrooms, bell peppers, or zucchini for extra flavor and nutrition.

Final Thoughts

I hope you find joy in making these Vegan Stuffed Shells as much as I do! They are not only a delightful comfort food but also an easy way to bring everyone together at the dinner table. Enjoy experimenting with different fillings and toppings, and don’t hesitate to share your creations! Happy cooking!