Our EASY Vegan Stuffed Shells give the basic dish a run for its cash! Made with a tofu and cashew vegan ricotta, it’s a protein-packed, creamy, tacky, and OH-SO satisfying meal!
Elegant sufficient to serve for a celebration or vacation dinner but in addition nice for meal prep (hey comforting lunches all week lengthy). It’s the very best of each worlds. Plus, simply 9 elements required! Allow us to present you the way it’s completed!
The way to Make Stuffed Shells
The star of this vegan (and optionally gluten-free) present is the creamy, dreamy, dairy-free ricotta that includes cashews for richness and tofu for protein. Whereas garlic provides a savory element and lemon juice provides brightness, dietary yeast offers this creamy mixture its “tacky” taste.
Subsequent, we stir in spinach for a smidge of coloration and a dietary increase.
Then it’s time to stuff these shells!
All that’s left is topping with candy and savory marinara sauce earlier than baking to perfection.
Add a sprinkle of vegan parmesan and so they’re able to serve! Is your mouth watering but?
We hope you LOVE these vegan stuffed shells! They’re:
& SO comforting!
Love Pasta? Attempt These Subsequent!
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Servings 6 (Servings)
- 6 oz. dry jumbo pasta shells (gluten-free as wanted // 6 oz. or 170 g yields ~20-30 shells, relying on measurement)
- 1 ¼ cup uncooked cashews*
- 2 Tbsp dietary yeast
- 1 Tbsp lemon juice
- 3 cloves recent garlic
- 1 tsp sea salt
- 2/3-3/4 cup water
- 7 oz. extra-firm tofu (1/2 bundle yields 7 ounces or 198 g)
- 1 ½ cups reduce frozen spinach* (5 oz. yields ~1 ½ cups)
- 1 (26 oz.) jar favourite marinara sauce (1 jar yields ~2 ½ cups // we like arrabbiata)
PASTA: Deliver a pot of salted water to a boil and add shells. Stir and prepare dinner till al dente in keeping with bundle directions. Drain and rinse with chilly water.
FILLING: In the meantime, add cashews, dietary yeast, lemon juice, garlic, salt, and water (beginning with the lesser quantity) to a meals processor or high-speed blender. Combine/mix, scraping down sides as wanted. Add extra water 1 Tbsp (15 ml) at a time till a thick paste varieties.
Add the tofu and mix till easy. Style and alter as wanted, including extra lemon juice for brightness, garlic for zing, dietary yeast for cheesiness, or salt to style. Then add the spinach and stir with a spoon till simply mixed.
Preheat the oven to 375 levels F (190 C). As soon as the shells are completed, drain and let cool barely. Pour 1 cup (240 ml) marinara sauce within the backside of a 9 x 9-inch (or comparable measurement) glass or ceramic baking dish, then generously stuff the shells with the filling.
Prepare shells cut up facet up within the pan and prime with remaining marinara — they need to be coated however not drowning. Bake for 35 minutes or till heat and bubbly. Serve heat garnished with recent basil and vegan parmesan cheese (elective).
Retailer leftover shells coated within the fridge for as much as 3-4 days. Reheat in a 350 F (176 C) oven or within the microwave till warmed by. Not freezer pleasant — the noodles change into mealy when reheated.
*You need to use recent spinach as a substitute of frozen, however we advocate both blanching, steaming, or sautéing it first.
*Tailored from our Vegan Stuffed Shells with Roasted Eggplant.
*Vitamin data is a tough estimate calculated with out elective elements.
Serving: 1 serving Energy: 381 Carbohydrates: 39.2 g Protein: 16.7 g Fats: 19.7 g Saturated Fats: 3.3 g Polyunsaturated Fats: 6 g Monounsaturated Fats: 8.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 857 mg Potassium: 662 mg Fiber: 6 g Sugar: 7.3 g Vitamin A: 3357 IU Vitamin C: 23 mg Calcium: 214 mg Iron: 5.2 mg