Vegan Stuffed Shells: Because Who Needs a Full Course Meal Anyway?

Name: Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 cup raw cashews; 1/2 block firm tofu; 2 tablespoons lemon juice; 1 tablespoon nutritional yeast; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 tablespoons Califia Farms Oat Milk; 9oz package frozen spinach; 16 jumbo shells (regular or gluten-free); 16oz of your favorite marinara; (Optional) Fresh basil, roughly chopped; (Optional) Dairy-free cheese, shredded

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Today, I’m here to rescue you from the depths of your takeout routine with these vegan stuffed shells! They’re easy, they’re cheesy (well, kinda), and they’ll fill your belly with goodness that makes you wonder why you ever thought tofu was bland. Let’s dig in!

Why This Recipe is Awesome

I’ll let you in on a little secret: this recipe is idiot-proof. Seriously, even I didn’t mess it up, and I once burned water. We’re talking about a dish that delivers all the comfort of those cheesy Italian shells without the dairy and with a whole lot of plant-based goodness. Plus, it’s a great way to sneak in some greens—because who doesn’t want to feel slightly virtuous while devouring something that resembles a cheesy hug?

Also, can we talk about how you’ll look like a kitchen wizard? Imagine your friends’ faces when you tell them you whipped this up. They’ll think you’re some culinary genius when, in reality, you just followed my easy-peasy steps. Let’s get to it!

Ingredients You’ll Need

Here’s the rundown of what you need to be a stuffed-shell wizard:

1/2 cup raw cashews – They’re like the magic fairy dust that makes everything smooth and creamy.
1/2 block firm tofu – Gets you that protein punch and, trust me, no one’s gonna know it’s in there!
2 tablespoons lemon juice – A little zest to keep life interesting.
1 tablespoon nutritional yeast – Sounds fancy, tastes cheesy without the cow drama.
1 teaspoon kosher salt – Just a pinch to pretend you’re a gourmet chef.
1/4 teaspoon ground black pepper – Because bland is a no-go.
2 tablespoons Califia Farms Oat Milk – The creamy goodness that ties everything together. Your shells will thank you.
9oz package frozen spinach – Thaw this bad boy out and wring out the moisture like you’re getting rid of all your cooking regrets.
16 jumbo shells (regular or gluten-free!) – Because everything’s better when you can stuff it, right?
16oz of your favorite marinara – Seriously, just grab the jar to save time. No judging here.
(Optional) Fresh basil, roughly chopped – For those Instagrammable touches.
(Optional) Dairy-free cheese, shredded – If you’re feeling extra cheesy (pun intended).

Step-by-Step Instructions

Ready to channel your inner chef? Let’s break it down!

Preheat your oven to 350°F (175°C). If you don’t preheat, you might as well throw in the towel now. Rookie mistake, trust me.
Place raw cashews in a heat-safe bowl. Bring 2 cups of water to a boil and pour it over the cashews. Let them sit for 10-15 minutes. This helps them blend easier and gives you time to scroll through social media.
Cook those shells according to the package, but aim for about 1 minute less than recommended. We want them al dente—just a fancy way of saying "not mushy."
Remove the shells and let them chill on a plate. Just give them a moment to breathe; they worked hard!
Drain the cashews, and toss them into a high-speed blender along with tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes, scraping the sides as needed.
Taste that creamy goodness. Adjust the seasoning if you dare, and add more oat milk if necessary. This is your creation; make it sing!
Pour your fancy ricotta mixture into a medium bowl, and mix in the thawed spinach. Those greens are now a superstar!
Grab a 10"x7" casserole dish (or whatever you’ve got that looks decent) and slather 1/2 of your marinara sauce at the bottom. Yes, it’s time to build your masterpiece!
Stuff those shells by taking a spoonful of the ricotta mixture and cramming it into each shell. Nestle them into the marinara sauce like they’re taking a cozy nap.
Cover with the remaining marinara sauce like a warm blanket and—if you’re feeling wild—sprinkle some dairy-free cheese on top.
Cover your pan with foil and let it bake for 30 minutes or until the sauce is bubbling like it’s excited to be eaten.
If you added cheese, pull off the foil for the last 5-10 minutes to melt it into gooey goodness.
Serve with fresh basil, if you want to feel extra fancy (why not?).

Common Mistakes to Avoid

Skipping the soaking of cashews. Think you can just toss them in dry? No, no, no! That’s like trying to win a marathon without training.
Not accounting for shell breaks. Some shells will break during cooking, and that’s a tough pill to swallow. Just embrace it; life’s not perfect, and neither are stuffed shells.
Thinking you don’t need to preheat the oven. Are you a daredevil? Well, this isn’t a game show, so preheat, or you might end up with what can only be described as sad pasta.
Overstuffing your shells. You want them full but not mad at you. Balance is key here, people!
Making it a marathon. If you’re squeezing the last shell in at the end, don’t take a minute to admire your work. Just pop that sucker in the oven and pat yourself on the back later.

Alternatives & Substitutions

Got some quirks in your pantry? No problem! Here are a few alternatives you can try:

Cashews: If you’re nut-free, you could try silken tofu alone or replace them with sunflower seeds, but I’m not promising the same creamy experience.
Tofu: If tofu isn’t your jam, try using mashed chickpeas. They’ll give you some texture to work with—just don’t expect a creamy vibe.
Nutritional yeast: No nutritional yeast? Gasp! You can leave it out, just know that your cheesy flavor will be on a diet.
Marinara: Pretty much any pasta sauce will do! Alfredo for a creamy twist? Hey, I’m not judging!
Dairy-free cheese: Feeling fancy? Go for a vegan mozzarella or skip it altogether if that’s not your vibe.

FAQ (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
A: Well, technically yes, but why hurt your soul like that? Just stick with the plant-based options, it’ll be worth it.

Q: Can I prep these shells ahead of time?
A: Totally! Stuff them and then cover them up for a rainy day. Just add a few extra baking minutes when you’re ready to eat.

Q: How do I store leftovers?
A: In your fridge with a side of “Don’t let them go bad!” They’ll likely last 3-5 days, but let’s be honest, they’re too good to stay around for long.

Q: Can I freeze them?
A: Yep! Just wrap them up tight—no one wants a freezer burnt shell. You can cook them straight from frozen; just add a few extra minutes to the bake time.

Q: I don’t have a high-speed blender. Is that a deal breaker?
A: Pffft, no way! Just be patient—keep blending and scraping and blending. You can also try using a food processor or even a good ol’ potato masher for that rustic vibe!

Q: What if I don’t like spinach?
A: Ooh, tsk tsk! Well, you can definitely swap it for any other leafy green you love, like kale, or just omit it altogether if you’re really anti-leaf.

Final Thoughts

And there you have it—vegan stuffed shells that will make you wonder why you were ever scared of cooking. Now you can impress someone—or even just yourself—with your newfound culinary skills. Don’t stress; it’s all about having fun and experimenting in the kitchen (with a little bit of chaos thrown in). You’ve earned it, so go whip these up and let those shells work their magic. Happy cooking!

Vegan Stuffed Shells