There’s something truly special about cozy nights in with a plate of Vegan Stuffed Shells fresh from the oven. The shells are beautifully plump and filled with a creamy, dreamy ricotta-like filling that practically melts in your mouth. Picture glistening marinara sauce bubbling away, enveloping each shell in scrumptious goodness. Honestly, this dish is a staple in my kitchen; it’s my go-to for family gatherings and cozy evenings when I want to indulge without a hint of guilt.
These stuffed shells come together surprisingly fast, which is perfect for busy weeknights when you want something homemade but don’t have hours to spare. They’re wonderfully versatile too—great for entertaining guests, serving at potlucks, or simply enjoying while curled up on your couch with a good movie. And don’t even get me started on the leftovers—if there are any, they’re just as delicious the next day!
Why I Love Vegan Stuffed Shells
Vegan Stuffed Shells truly hit that sweet spot between comfort food and indulgence. Made with wholesome ingredients that are incredibly easy and undeniably delicious, this dish never fails to impress! The diverse flavors come together to create a show-stopping presentation that’s just as elegant as it is satisfying. It’s a true winner at my table!
Vegan Stuffed Shells Ingredients
The magic of this Vegan Stuffed Shells truly lies in the harmonious blend of nutty, creamy, and savory components. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 1/2 CUP RAW CASHEWS: These little gems pack a mighty punch, adding creaminess to our ricotta-like filling!
- 1/2 BLOCK FIRM TOFU: The foundation for our filling, it provides protein and creates that satisfying texture without any dairy!
- 2 TABLESPOONS LEMON JUICE: A splash of brightness that enhances the flavors beautifully.
- 1 TABLESPOON NUTRITIONAL YEAST: This magical ingredient gives our filling a cheesy, umami flavor, making it irresistible!
- 1 TEASPOON KOSHER SALT: Essential for bringing out all the flavors without being overly salty.
- 1/4 TEASPOON GROUND BLACK PEPPER: To add just the right kick and contrast to the savory notes.
- 2 TABLESPOONS CALIFIA FARMS OAT MILK: This creamy addition helps smooth out our ricotta, making it easy to blend.
- 9OZ PACKAGE FROZEN SPINACH (THAW AND SQUEEZE OUT AS MUCH LIQUID AS POSSIBLE): A fantastic source of nutrition that adds depth and color to our filling.
- 16 JUMBO SHELLS (REGULAR OR GLUTEN-FREE): These are the stars! Perfect for holding all that delicious filling.
- 16OZ OF YOUR FAVORITE MARINARA: A luscious, flavorful base that ties everything together.
- (OPTIONAL) FRESH BASIL, ROUGHLY CHOPPED: For that delightful burst of freshness when serving!
- (OPTIONAL) DAIRY-FREE CHEESE, SHREDDED: If you want to take it over the top with that gooey, melty finish.
Substitutions and Tips
Need a swap? Here are a few ideas:
- Swap cashews with soaked sunflower seeds for a nut-free option, though it won’t be quite as rich.
- Replace firm tofu with mashed chickpeas for another protein-rich alternative but expect a chunkier texture.
- If you’re out of nutritional yeast, you can use vegan parmesan for a similar cheesy flavor.
- In a pinch, use regular spinach if you can’t find frozen, but remember to sauté it first to reduce moisture.
Kitchen Tools You’ll Need
- High-speed blender (or food processor)
- Medium-sized mixing bowl
- 10×7 baking or casserole dish
- Pot for boiling pasta
- Spoon for stuffing the shells
- Foil for covering the dish while baking
How to Make Vegan Stuffed Shells
Let’s dive into creating this scrumptious Vegan Stuffed Shells. I’ve broken down the process into simple steps, ensuring you’ll have a delicious meal in no time. We’re aiming for a beautiful, bubbly dish that delights your taste buds!
Preheat and Prepare the Cashews
First, preheat your oven to 350 degrees F. Place the raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour over the cashews. Let them sit for 10-15 minutes—this helps them blend up more easily into that dreamy filling we all crave.
Cook Your Shells
Next, cook the jumbo shells according to the package instructions but reduce the cooking time by about 1 minute so they remain al dente. This is key! They’ll finish cooking beautifully in the oven. Once done, remove them and set them on a plate to cool a bit.
Blend the Creamy Filling
Meanwhile, drain your soaked cashews and add them to a high-speed blender along with the tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on HIGH for 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning as desired. If needed, toss in a splash more of that creamy oat milk.
Mix in the Spinach
Pour the ricotta mixture into a medium-sized bowl and gently mix in the thawed spinach. You want everything evenly distributed—this filling is the heart of your shells!
Assemble the Dish
Now, grab your 10×7 casserole dish and add half of your marinara sauce to the bottom. One by one, take a spoonful of the ricotta mixture and stuff it lovingly into each shell, nestling them into that comforting marinara sauce. Cover with the remaining marinara to keep everything moist and flavorful.
Top with Cheese (Optional!)
If you’re feeling indulgent, cover with shredded dairy-free cheese; it adds that melty, gooey touch that makes everything even better.
Cover and Bake
Cover the pan with foil and bake for 30 minutes or until the sauce is bubbly and inviting. If you’ve added cheese, remove the foil for the last 5-10 minutes to allow it to melt beautifully.
Serve with Fresh Basil
Finally, once it’s steaming and the aroma is wafting through your kitchen, serve your stuffed shells with a sprinkle of fresh basil. Trust me; it’s the perfect finishing touch!
How to Store Vegan Stuffed Shells
Leftovers of this dish keep surprisingly well and taste just as delightful the next day! At room temperature, they can sit out for about 2 hours, but be sure to refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze them for 2-3 months. When you’re ready to enjoy again, simply thaw overnight in the fridge and reheat in the oven until warmed through.
Tips for Success
- Soak cashews long enough—they need that tenderizing to add creaminess.
- Cook shells al dente to maintain some bite and ensure they don’t fall apart in the oven.
- Don’t skip the step of draining the spinach well; excess moisture could make your filling watery.
- Adjust flavors as you go! Taste the filling before stuffing—it should be vibrant and delicious.
Serving Suggestions
- Pair with a fresh green salad for a refreshing contrast.
- Serve with garlic bread to soak up that luscious marinara sauce.
- Enjoy a glass of full-bodied red wine that complements the rich flavors.
- Top with more fresh herbs for an elegant presentation.
- Use a sprinkle of crushed red pepper flakes for a touch of heat!
Dive into these Vegan Stuffed Shells, and you’ll see just how comforting and delightful they are! You’ll certainly want to make them part of your weekly rotation. Enjoy!
