Vegan Stuffed Shells Recipe

Name: Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces quinoa pasta; 1 lb firm tofu; ¼ cup raw cashews; 3 garlic cloves; 1 lemon; 3 tablespoons olive oil; 5 ounces shiitake mushrooms, chopped fine; 12 leek, chopped fine (white part only); 24 ounces marinara sauce (I cheated and used a jar sauce); 2 tablespoons fresh basil, minced; 1 tablespoon fresh chives, minced; salt and pepper

Servings: persons

16 ounces quinoa pasta
1 lb firm tofu
¼ cup raw cashews
3 garlic cloves
1 lemon
3 tablespoons olive oil
5 ounces shiitake mushrooms, chopped fine
12 leek, chopped fine (white part only)
24 ounces marinara sauce (I cheated and used a jar sauce)
2 tablespoons fresh basil, minced
1 tablespoon fresh chives, minced
salt and pepper

1
["Crumble tofu into a food processor or powerful blender.", "Add the the cashews, roasted garlic, 2 tbsp of the olive oil, lemon juice and salt and pepper Pulse until incorporated (you do not want this ""too"" smooth).", "Transfer to a large bowl and set aside.", "In a saute pan heat the remaining tablespoon of olive oil.", "Add the leeks, mushrooms, basil and chives.", "Season with salt and pepper.", "Saute until soft, about three minutes.", "Add to the tofu mixture and stir to incorporate.", "Cover the bottom of a baking dish (I used a 9x12) with a thin layer of marinara sauce.", "Stuff the cooked shells with the ""ricotta"" mixture using a spoon.", "Place each shell face up on the marinara sauce.", "Place 2/3 of the remaining sauce on top of the shells (reserve the remaining marinara and serve with the meal for those that desire more sauce).", "Place in the oven and bake for 30 minutes.", "Let stand 10 minutes before serving."]

649

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces quinoa pasta, 1 lb firm tofu, ¼ cup raw cashews, 3 garlic cloves, and more.

Yes, Vegan Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions