Vegan Stuffed Shells

Vegan Stuffed Shells Recipe

By Loving It Vegan

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 35 minutes

Ingredients

Pasta Shells:

8 ounces Jumbo Shells (226g)

Almond Ricotta:

1 and 1/2 cups Slivered Almonds (195g) Soaked in hot water for 1 hour

1/2 cup Canned Coconut Cream (120ml) Unsweetened

1 Tbsp Nutritional Yeast

1 Tbsp Distilled White Vinegar

1 Tbsp Lemon Juice

1 tsp Sea Salt

1/2 tsp Garlic Powder

Tofu Spinach Ricotta:

10 ounces Firm Silken Tofu (280g)

1 cup Baby Spinach (40g) Chopped

2 Tbsp Parsley Finely chopped

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

1/2 tsp Ground Black Pepper

Marinara Sauce:

2 and 1/2 cups Marinara Sauce (600ml)

Serving (Optional):

Vegan Parmesan Cheese

Chopped Parsley

Instructions

1Soak almonds: Soak slivered almonds in hot water for an hour first. Place them into a bowl, pour hot water from the kettle over the top and then leave them to soak for 1 hour.

2Cook pasta: Put the pasta on to cook according to package directions but only cook them until al dente or just before. They need to be firm for stuffing. When the shells are al dente, drain and rinse.

3Make almond ricotta: When the slivered almonds have soaked for an hour, drain and rinse them and then add them to the blender jug along with coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder. Blend until smooth. The texture will still be a little grainy, but that is just fine.

4Make tofu spinach ricotta: Now add your full batch of almond ricotta to your food processor and add tofu (broken into pieces), chopped baby spinach, chopped parsley, garlic powder, onion powder, salt and black pepper. Process until well mixed. If the mix goes a little green from the spinach and parsley, this is fine.

5Preheat the oven to 350°F (180°C).

6Add 1 cup (240ml) of marinara sauce to the bottom of a 9x13 baking dish and spread it evenly across the bottom.

7Stuff the shells using a small spoon and stuff each one to the brim so that you use up all the filling. Place the stuffed shells into the 9x13 dish on top of the marinara sauce.

8When all the shells are in, pour over the remaining marinara sauce.

9Cover the dish with foil and place into the oven to bake for 25 minutes, then remove the foil and return to the oven to bake for 10 minutes uncovered.

10Sprinkle with vegan parmesan cheese (optional) and serve.

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