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Vegan Stuffed Shells with Cashew-Tofu Filling

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A delicious and hearty vegan dish featuring jumbo pasta shells stuffed with a rich, creamy filling and topped with marinara sauce.

Ingredients

Scale
  • 12 oz jumbo pasta shells
  • 1 cup firm tofu, crumbled
  • 1 cup cashews, soaked
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 1 tsp dried basil

Instructions

  1. Preheat oven to 375°F.
  2. Cook pasta shells according to package instructions, then drain and set aside.
  3. Blend soaked cashews, tofu, nutritional yeast, garlic, lemon juice, salt, and pepper until smooth.
  4. Stuff each shell with the filling and place in a baking dish.
  5. Pour marinara sauce over the shells and drizzle with olive oil.
  6. Bake for 25 minutes or until bubbly.
  7. Sprinkle with dried basil before serving.

Notes

  • Soak cashews for at least 2 hours for a creamier texture.
  • Use fresh basil if available.
  • Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/vegan-stuffed-shells-recipe/