Vegan Stuffed Shells
These stuffed shells are made dairy-free by combining tofu, cashews, and seasonings to make a delicious, nutty, protein-rich filling. I love Marcella Hazan’s famous recipe for tomato sauce, and I’ve adapted that here by adding garlic and basil for more flavor. You can get creative by adding heat or herb butter or playing with different seasonings. Or skip it and use your favorite jarred sauce for a quick meal. This is one of those dishes that looks harder than it is, making it a fan-favorite and perfect for a crowd. It’s satisfying and deliciously dairy-free!
Ingredients
1 pack silken tofu
1 cup cashews
½ cup nutritional yeast
Juice from 1 lemon
2 t fresh basil
1 t dried oregano
1 t garlic powder
1 t salt
5 oz spinach (1 regular container)
1 28 oz can San Marzano tomatoes
½ cup vegan butter
½ white onion
3-4 garlic cloves
4-5 fresh basil leaves
1 12 oz package jumbo shells
Directions
Preheat the oven to 350°F. (Only if you are using premade sauce, and skip to step 3. Otherwise, wait until the sauce is done to preheat the oven. )
Combine tomatoes, butter, onion, garlic, and seasonings in a small stock pot and simmer for 1 hour. Remove the onion and garlic. Transfer sauce to a blender and blend until smooth. Return sauce to the pan. Taste and adjust seasonings.
Bring water and salt to a boil in a large stock pot. Cook the shells for about 8-10 minutes. Drain, rinse, and set aside. Toss with a bit of olive oil if you’re worried about them sticking together.
Saute spinach with a bit of oil until wilted and cooked down, about 5-6 minutes.
Blend tofu, cashews, nutritional yeast, lemon juice, and seasonings until incorporated. Do not over blend, you still want some texture. If the mixture is too thin, add more cashews. If it’s too thick, add a bit of water at a time. Fold the sauteed spinach into the mixture with a spatula until incorporated.
Cover the bottom of a 13 x 9 pan with sauce. Fill each shell as you line the pan with the stuffed shells. Dollop more sauce on top of each.
Bake for 25-30 minutes. Garnish with more fresh basil if desired and enjoy!
