Description
Indulge in the comforting goodness of Vegan Stuffed Shells, a delightful twist on a classic Italian favorite. These creamy, plant-based shells are filled with a rich mixture of cashews and tofu, complemented by vibrant spinach and topped with your favorite marinara sauce. Perfect for family dinners or meal prep, this dish is not only easy to make but also packed with wholesome ingredients that everyone will love. In about an hour, you can create a hearty meal that’s sure to satisfy even the pickiest eaters. Gather around the table and enjoy this delicious recipe that warms both the heart and stomach!
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 16 jumbo pasta shells (regular or gluten-free)
- 16 oz marinara sauce
- 9 oz frozen spinach (thawed)
Instructions
- Preheat your oven to 350 degrees F.
- Soak the raw cashews in boiling water for 10-15 minutes.
- Cook the jumbo shells according to package instructions, one minute less than recommended for al dente texture.
- Blend soaked cashews, firm tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk until smooth.
- Mix in thawed spinach.
- Spread half of the marinara sauce in a casserole dish and fill each shell with the cashew mixture before placing them in the dish.
- Cover with remaining marinara sauce and optional dairy-free cheese.
- Bake for 30 minutes or until bubbling.
Nutrition
- Serving Size: 1 stuffed shell (approximately 90g)
- Calories: 175
- Sugar: 3g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg