Looking for a pasta dinner to whip up? Try out this vegan stuffed shells recipe. A jumbo shell that is stuffed with a creamy tofu and spinach filling and topped with tomato sauce and fresh basil.
This Vegan Stuffed Shells Recipe Is…
- Vegan
- Vegetarian
- Dairy Free
- Make Ahead Friendly
How to Make Vegan Stuffed Shells
Full steps on how to make vegan stuffed shells are in the printable recipe card at the bottom of the post. This is a quick walk through on how to make these easy shells.
- Preheat the oven and prep your baking dish.
- Cook your pasta as directed on the box. Once done drain and set aside.
- Next work on the filling of the pasta. Add items in a blender and mix until creamy and smooth.
- Stir in the spinach and then stuff the mixture into each shell.
- Drizzle with tomato sauce and bake as directed.
- Once done, sprinkle with basil and serve warm.
Helpful Tips For Making Vegan Stuffed Shells
High Speed Blender
When you are mixing up the tofu filling using a high speed blender is key. It will help ensure the mixture is creamy. Make sure to scrape down the sides as you blend to ensure it fully incorporates.
Tomato Sauce
I like to add the tomato sauce to the bottom of the pan as well as placing on top of the shells. It helps to add a bit more flavor to the shells.
Spinach
Make sure that you squeeze out the excess liquid in the tofu. You will find that if you don’t squeeze out the excess water it will make the tofu become too watery.
Variations to Vegan Stuffed Shells
Recipe
Ingredients
- 18 jumbo shells
- 1 16 oz. block of medium firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 5 oz. block frozen spinach thawed and excess moisture squeezed out
- 3 cups tomato sauce
- 1 tablespoon julienned basil optional
Instructions
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Preheat oven to 400 F
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Bring a large pot of salted water to a boil, add the shells and cook according to package instructions, drain and set aside
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In a high speed blender, add the tofu, lemon juice, chopped parsley, nutritional yeast, garlic powder and salt
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Blend until smooth
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Add the spinach into the tofu mixture
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Stir the spinach carefully into the tofu mix and set aside
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Pour two cups of tomato sauce into the bottom of a 9×13 inch baking dish
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Scoop the tofu filling into the shells, and place each into the baking dish
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Drizzle remaining tomato sauce on top of shells, bake in preheated oven 40-45 minutes, or until sauce is bubbling and shells are heated through
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Sprinkle with basil and serve warm
