Vegan Stuffed Shells

If you’re looking for an easy and delicious plant-based meal, you’ve come to the right place! These Vegan Stuffed Shells are a family favorite in my home, and I can’t wait to share them with you. They’re not just satisfying and flavorful, but they also bring a cozy feel to any dinner table. Whether it’s a busy weeknight or a special family gathering, these stuffed shells are sure to impress everyone!

What makes this recipe truly special is how simple it is to prepare. You can whip up the filling while the pasta cooks, making it perfect for those evenings when time is of the essence. Plus, they’re bursting with flavor from wholesome ingredients that are good for you and your loved ones.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, even novice cooks can create a stunning dish!
• Family-Friendly Appeal: Kids and adults alike will enjoy digging into these tasty shells.
• Great for Meal Prep: Make a big batch on the weekend and enjoy them throughout the week!
• Delicious Flavor: The creamy filling combined with marinara sauce creates comfort food at its finest.

Ingredients You’ll Need

You won’t believe how simple and wholesome these ingredients are! Gather these items, and you’ll be on your way to creating delightful Vegan Stuffed Shells that everyone will love.

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 out as much liquid as possible

For the Pasta

• 16 jumbo shells (regular or gluten-free)

For Assembly

• 16oz of your favorite marinara sauce
• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

Variations

One of the best things about this recipe is its flexibility! You can easily customize it to suit your tastes or dietary needs. Here are some fun ideas:

• Add More Veggies: Toss in some chopped bell peppers or mushrooms into the filling for extra flavor.
• Change Up the Cheese: Try different types of dairy-free cheese for varied taste and texture!
• Spice It Up: Add red pepper flakes or Italian seasoning for an extra kick.
• Make It Gluten-Free: Use gluten-free pasta shells for a completely gluten-free meal.

How to Make Vegan Stuffed Shells

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This step ensures your stuffed shells will bake evenly and come out perfectly bubbly!

Step 2: Soak the Cashews

Place your raw cashews in a heat-safe bowl. Bring about 2 cups of water to boil and pour it over the cashews. Let them sit for 10-15 minutes. Soaking helps them become creamy when blended, giving your filling that rich texture you crave.

Step 3: Cook Your Shells

While your cashews soak, cook the jumbo shells according to package instructions but reduce cooking time by about one minute so they remain al dente. They will finish cooking in the oven! Once done, carefully drain them and set aside on a plate.

Step 4: Blend the Filling

Drain your soaked cashews and add them into a high-speed blender along with tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on high for about 2-3 minutes until smooth. This creamy mixture is what makes these Vegan Stuffed Shells so delectable!

Step 5: Mix in Spinach

Pour that wonderful ricotta-like mixture into a medium-sized bowl and gently fold in the thawed spinach until it’s well combined.

Step 6: Assemble Your Dish

Grab a casserole dish (about 10×7 inches works well) and spread half of your marinara sauce at the bottom. Now comes the fun part—using a spoon, fill each shell with that scrumptious spinach mixture before placing them snugly into the marinara layer. Finish by covering all shells with the remaining sauce.

Step 7: Add Cheese (Optional)

If you’re feeling indulgent, sprinkle some dairy-free cheese on top before covering your casserole dish with foil.

Step 8: Bake Away!

Pop your dish into the preheated oven for about 30 minutes or until you see that lovely sauce bubbling up around the edges!

Step 9: Melt That Cheese (Optional)

For those who added cheese, remove foil during the last 5-10 minutes of baking to let it melt beautifully over those stuffed shells.

Step 10: Serve & Enjoy

Once out of the oven, serve up these delightful Vegan Stuffed Shells with fresh basil sprinkled on top if desired—perfect for adding that final touch of freshness!

I hope you enjoy making these Vegan Stuffed Shells as much as I do! They’re sure to become a beloved staple in your home too.

Pro Tips for Making Vegan Stuffed Shells

Creating the perfect vegan stuffed shells is easier than you might think! Here are some handy tips to elevate your dish and delight your taste buds.

• Soak the cashews properly: Soaking cashews in boiling water allows them to soften, making it easier to achieve that creamy ricotta-like texture. This step is crucial for blending and enhances the overall flavor.

• Don’t overcook the pasta: Cooking the jumbo shells for just a minute less than the package instructions ensures they stay firm during baking. This way, they’ll hold their shape and provide a delightful bite when served.

• Season to taste: Always taste your ricotta mixture before stuffing. Adjusting the seasoning with more salt, lemon juice, or nutritional yeast can make a significant difference in flavor. Remember, everyone’s palate is different!

• Experiment with marinara: Consider using different types of marinara, such as roasted garlic or arrabbiata, to add unique flavors to your dish. A good sauce can truly elevate your stuffed shells experience.

• Use fresh ingredients: Whenever possible, opt for fresh spinach instead of frozen for a brighter flavor and vibrant color. Fresh herbs like basil also add an aromatic touch that complements the dish beautifully.

How to Serve Vegan Stuffed Shells

Serving vegan stuffed shells can be as fun as making them! Here are some simple ideas that will make your meal feel special and inviting.

Garnishes

• Fresh basil: Chopped fresh basil adds a burst of color and aromatic flavor that complements the marinara beautifully.
• Dairy-free cheese: Sprinkling some dairy-free shredded cheese on top before baking creates a melty finish that adds richness to each bite.
• Crushed red pepper flakes: For those who enjoy a little heat, a sprinkle of crushed red pepper flakes can enhance the dish’s overall flavor profile.

Side Dishes

• Garlic Bread: A classic pairing with pasta dishes, garlic bread is perfect for soaking up any extra marinara sauce. You can easily make it vegan by using dairy-free butter and minced garlic on your favorite bread.

• Mixed Green Salad: A light and refreshing salad made with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette balances the richness of the stuffed shells perfectly.

• Roasted Vegetables: Seasonal vegetables like zucchini, bell peppers, or asparagus roasted with olive oil and herbs bring added nutrition and color to your meal. Plus, they’re super easy to prepare!

• Vegan Caesar Salad: Toss together romaine lettuce with a creamy vegan dressing made from cashews or tahini for a delightful twist on this classic side that pairs wonderfully with Italian-inspired dishes.

With these tips and serving suggestions in mind, you’re all set to create delicious vegan stuffed shells that will impress everyone at your table! Enjoy this comforting dish full of flavors and textures that are sure to satisfy even non-vegan eaters.

Make Ahead and Storage

These Vegan Stuffed Shells are perfect for meal prep! You can easily whip up a batch ahead of time, making weeknight dinners a breeze.

Storing Leftovers

• Store any leftover stuffed shells in an airtight container in the refrigerator.
• They will keep well for up to 3-4 days.
• To prevent the shells from drying out, you can cover them with extra marinara sauce before sealing the container.

Freezing

• If you want to make a big batch, these shells freeze beautifully!
• Allow the stuffed shells to cool completely before freezing.
• Place them in a freezer-safe container or wrap them tightly with plastic wrap and then aluminum foil.
• They can be frozen for up to 2-3 months.

Reheating

• To reheat frozen stuffed shells, thaw them in the refrigerator overnight before baking.
• Preheat your oven to 350°F (175°C) and place the shells in a baking dish covered with foil to prevent drying out.
• Bake for about 25-30 minutes or until heated through. If you added dairy-free cheese, uncover for the last 5-10 minutes to melt.

FAQs

Here are some common questions about making Vegan Stuffed Shells!

Can I make Vegan Stuffed Shells gluten-free?

Absolutely! Simply use gluten-free jumbo shells and ensure that your marinara sauce is also gluten-free.

How do I store leftover Vegan Stuffed Shells?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing them!

What can I use instead of tofu in Vegan Stuffed Shells?

If you prefer not to use tofu, you can substitute it with blended silken tofu or even mashed avocado for a creamy texture.

Are Vegan Stuffed Shells kid-friendly?

Definitely! These tasty stuffed shells are not only nutritious but also appealing to kids. They won’t even notice they’re eating vegetables!

Final Thoughts

I hope you’re as excited about these Vegan Stuffed Shells as I am! This recipe is special because it’s packed with flavor and nutrition while being easy to prepare. Whether you’re enjoying a cozy family dinner or meal prepping for the week, these shells will surely please everyone around the table. Give it a try, and let me know how it turns out—you’ve got this!