4.9 from 24 votes
Vegan Stuffed Shells
These Vegan Stuffed Shells are filled with an easy vegan ricotta, for a dairy-free meal! They are ultra-creamy and delicious, and no one will guess that they aren't filled with cheese.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
312 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 8 ounces pasta shells gluten-free, if needed, jumbo
- 1 (14 oz) package tofu 397 grams, firm
- 2 tablespoons white miso (46 grams)
- 1 1/2 tablespoon lemon juice (22 grams)
- 1 teaspoon salt 8 grams, sea salt
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 (24 oz.) jar marinara sauce (I love Rao's brand)
- vegan parmesan cheese for serving (optional
Instructions
- Preheat the oven to 400ºF. Bring a large pot of water to a boil, then cook the shells according to the package directions.
- While the pasta is cooking, add the tofu, miso, lemon juice, salt, basil, and oregano to a large food processor fitted with an S-blade. Process until very smooth, about 60 seconds. Stop and scrape down the sides, as needed.
- When the pasta is done cooking, drain the noodles and rinse them with cold water to stop the cooking process. Pour 1 and 1/2 cups of marinara sauce into the bottom of a 9-inch by 13-inch dish, and spread it out evenly. Add a spoonful of filling into each cooked shell, then place the shell into the prepared baking dish. The fills do not have to be filled all the way-- 1 to 2 tablespoons per shell is plenty, so you'll have enough filling for the whole casserole dish.
- Once you've filled most of the shells (I usualy have a few that break, or a few that won't fit) pour the remaining sauce over the shells and spread it out evenly so the shells are covered in sauce. Bake at 400ºF for 25 minutes, or unti the shells are piping hot.
- Serve warm, with vegan Parmesan and fresh basil on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to a week.
Cup of Yum
Notes
- Nutrition information is for 1/4 of this whole recipe. This is automatically calculated, and is just an estimate, not a guarantee.
Nutrition Information
Calories
312kcal
(16%)
Carbohydrates
47g
(16%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
907mg
(38%)
Potassium
158mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
11IU
(0%)
Vitamin C
2mg
(2%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 312
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 907mg | 38% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.