#veganstuffedshells

Indulge in a creamy and flavorful vegan twist on classic stuffed shells. These shells are filled with a luscious spinach cream made from cashews and fresh spinach, creating a satisfying and nutritious meal for any occasion.

Ingredients: 1 box jumbo pasta shells. 2 cups raw cashews, soaked overnight. 2 cups water. 4 cups fresh spinach. 4 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon salt, divided. 1/2 teaspoon black pepper. 1/2 teaspoon dried basil. 1/4 teaspoon nutmeg. 1/4 cup chopped fresh parsley. 1 cup marinara sauce.

Instructions: Preheat oven to 350F 175C. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, water, spinach, garlic, olive oil, nutritional yeast, lemon juice, 1/2 teaspoon salt, black pepper, basil, and nutmeg. Blend until smooth and creamy. In a mixing bowl, combine the spinach cream mixture with chopped parsley and remaining 1/2 teaspoon salt. Stuff each cooked pasta shell with the spinach cream mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the edges of the shells are golden brown. Serve hot, garnished with additional chopped parsley if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

There is a tasty mix of mushrooms, spinach, and tofu inside these vegan stuffed shells, all set on a bed of marinara sauce. You can eat them right away or freeze them for later. They make a hearty and satisfying meal. Good for busy weeknights or making meals ahead of time!

Ingredients: 1 box jumbo pasta shells. 2 cups marinara sauce. 2 cups baby spinach, chopped. 1 cup mushrooms, diced. 1 cup tofu, crumbled. 1/2 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Preheat oven to 375F 190C. Cook pasta shells according to package instructions, then drain and set aside. In a skillet, heat olive oil over medium heat. Add garlic and saut for 1-2 minutes until fragrant. Add mushrooms and cook until softened, about 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. In a mixing bowl, combine the cooked vegetables with crumbled tofu and nutritional yeast. Season with salt and pepper to taste. Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the vegetable-tofu mixture and place them in the baking dish. Pour the remaining marinara sauce over the stuffed shells. Cover the dish with foil and bake for 25-30 minutes, or until heated through. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes