Description
These vegan stuffed shells make for a cozy, satisfying dinner that rivals your favorite Italian restaurant. With a vegan spinach, mushroom and ricotta filling and a vibrant tomato sauce, they're packed with flavor.
Ingredients
Scale
Homemade Vegan Ricotta:
- 1 cup unsalted raw cashews (soaked in room temp water for 2 hours)
- 1/2 cup unsalted raw macadamia nuts (soaked in room temp water for 2 hours)
- 1/4 cup hemp seeds
- 1/2 cup water
- 2 tbsp lemon juice
- 3 tbsp nutritional yeast
- 1 tbsp white or yellow miso paste
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
Stuffed Shells:
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 1/2 cups sliced mushrooms
- 1/2 tbsp Italian seasoning blend
- 2 cups spinach
- 1 cup vegan ricotta
- 1/2 cup vegan shredded mozzarella
- 1/4 cup vegan parmesan
- 1 box large pasta shells
- 24 oz. jar marinara sauce
- Vegan parmesan and mozzarella for topping
Instructions
- Soak cashews and macadamia nuts in room temperature water for 2-3 hours. Drain and rinse.
- Preheat oven to 350˚F.
- Add all of the ricotta ingredients to a blender and blend until you have a creamy, cheesy mixture. It doesn't have to be totally smooth - a little texture is fine.
- Start boiling water and cook pasta in salted water until al dente.
- Meanwhile, heat oil in a sauté pan over medium heat. Add onions and cook for 5-6 minutes. Stir in garlic and cook for 2-3 more minutes.
- Add mushrooms and Italian seasoning blend and cook, stirring frequently for 7-8 minutes. Add spinach and parsley and cook just until wilted.
- Pour mushroom + spinach mixture into a bowl. Stir in 1 cup of vegan ricotta, mozzarella and parmesan cheese.
- Line bottom of baking pan with a generous layer of marinara. Using a small spoon, fill shells with ricotta mixture and arrange atop marinara. When finished, top with more vegan cheese (optional).
- Bake for 20-25 minutes until cheese is melty. Enjoy!
Notes
If you can't find unsalted macadamia nuts, use all cashews instead.
To speed up this recipe, feel free to use store-bought vegan ricotta and marinara.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 558
- Sugar: 8.1 g
- Sodium: 993.4 mg
- Fat: 30.9 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 46.8 g
- Fiber: 5.3 g
- Protein: 29.5 g
- Cholesterol: 7.7 mg