Why You’ll Love this Vegan Stuffed Shells Recipe
When you take a bite of these vegan stuffed shells, you’re diving into a comforting dish that’s packed with flavor.
The rich tomato sauce contrasts beautifully with the creamy, nutty filling, making each mouthful a delightful experience.
I love how easy this recipe is to prepare, yet it feels gourmet enough for a special occasion.
Plus, it’s versatile; you can customize the filling to suit your taste.
Whether you’re vegan or simply looking for a healthier option, these shells will impress anyone at the table.
Trust me, once you try them, you’ll be craving more!
Ingredients of Vegan Stuffed Shells
When it comes to whipping up a delicious and satisfying meal, these vegan stuffed shells are an absolute winner. Not only are they hearty and flavorful, but they’re also pretty easy to put together. I mean, who doesn’t love a dish that looks fancy but doesn’t require a culinary degree to make?
Plus, the ingredients are simple to find, and many of them you might already have in your pantry. So, let’s immerse ourselves in what you’ll need for this tasty recipe.
Ingredients for Vegan Stuffed Shells
- 1 large onion, chopped
- 3 tablespoons garlic, minced
- 3 tablespoons olive oil (plus 2 tablespoons for the pesto)
- 2 tablespoons tomato paste
- 2 tablespoons dried Italian herb seasoning
- 2 (15 ounce) cans diced tomatoes
- 1 cup water
- 16 ounces jumbo pasta shells
- 1 lemon, juiced
- 2 tablespoons garlic, minced (yes, more garlic!)
- 3 tablespoons nutritional yeast
- 2 tablespoons pine nuts
- 1 cup cashews
- ½ cup fresh basil
- 4 tablespoons fresh parsley, chopped
Now, here’s a little food for thought—when you’re gathering up your ingredients, don’t stress too much if you don’t have everything on hand. For example, if you’re out of pine nuts, walnuts or sunflower seeds can step in as a substitute.
And if you’re not a fan of cashews, feel free to experiment with other nuts or even tofu for that creamy texture in the filling. The beauty of cooking is that you can make it your own, and really, that’s where the magic happens.
How to Make Vegan Stuffed Shells
Alright, let’s jump into making these delightful vegan stuffed shells. First off, you’ll want to grab that large onion you chopped and your 3 tablespoons of minced garlic.
Heat up 3 tablespoons of olive oil in a pan over medium heat, and toss in the onion and garlic. Ah, the smell of sautéing onions—it’s like a warm hug for your kitchen! Let them cook for about 3 to 5 minutes, stirring occasionally until they soften and become fragrant. Trust me, you’ll want to stand there and breathe it all in.
Next up, it’s time for the good stuff. Add in 2 tablespoons of tomato paste and stir it all together until it’s well combined. Then, pour in those 2 cans of diced tomatoes and your 1 cup of water, along with the 2 tablespoons of dried Italian herb seasoning.
Give everything a good stir and let it simmer for 15 to 20 minutes. This is your sauce, and it’s going to be the star of the show. While that’s bubbling away, you can prepare your 16 ounces of jumbo pasta shells according to the package directions. Once they’re done, drain, rinse, and cool them slightly.
Now, let’s whip up the filling. In a food processor, add the juice of 1 lemon, 2 tablespoons of olive oil, another round of 2 tablespoons of minced garlic (because who doesn’t love garlic), 3 tablespoons of nutritional yeast, 2 tablespoons of pine nuts, and 1 cup of cashews.
Blend it all until smooth. It should be creamy and vibrant, perfect for stuffing those shells. Grab a 9×13 baking pan and pour in about 2/3 of your delicious tomato sauce to cover the bottom. Stuff each shell with your creamy filling and place them snugly on top of the sauce.
Once you’ve filled them all, top with the rest of the tomato sauce and sprinkle with 4 tablespoons of chopped parsley. Pop that beauty in the oven at 350°F for 20 to 30 minutes. And just like that, you’re ready to dig into a plate of comforting, hearty vegan stuffed shells.
Vegan Stuffed Shells Substitutions & Variations
After savoring those delicious vegan stuffed shells, you might find yourself wondering how to mix things up or make adjustments based on what you have in your pantry.
You can easily swap cashews for sunflower seeds for a nut-free option, or use tofu instead of the pesto filling for a creamier texture.
If you’re short on fresh herbs, dried ones work just fine. For added flavor, consider incorporating spinach or mushrooms into the filling.
And if you want a spicy kick, sprinkle in some red pepper flakes.
Experimenting can lead to even more tasty variations of this dish!
What to Serve with Vegan Stuffed Shells
To elevate your meal, consider pairing vegan stuffed shells with a light salad or a side of roasted vegetables. A simple arugula salad drizzled with balsamic vinaigrette complements the rich flavors beautifully.
Alternatively, I love serving roasted zucchini and bell peppers alongside the shells for added color and nutrition. If you’re looking for something heartier, a garlic bread made with vegan butter is always a hit.
It’s perfect for soaking up any leftover sauce. Don’t forget a glass of your favorite red wine to bring everything together. Trust me, these pairings will make your meal unforgettable!
Additional Tips & Notes
While making vegan stuffed shells, I’ve found a few tips that can enhance the dish even further. First, don’t skip the soaking step for cashews; it makes the filling creamier.
If you want a bit of heat, add red pepper flakes to the tomato sauce. For a deeper flavor, use roasted garlic instead of raw.
I also like to sprinkle some vegan cheese on top before baking for a cheesy touch. Finally, let the dish sit for a few minutes after baking; it helps the flavors meld together beautifully.
Enjoy your delicious, homemade vegan stuffed shells!