Veggie Stuffed Shells Vegan
Indulge in the comforting flavors of this Vegan Veggie Stuffed Shells recipe, a plant-based twist on a classic Italian favorite. Each jumbo pasta shell is generously filled with a creamy blend of seasoned tofu, spinach, zucchini, and carrots, creating a nutrient-packed, protein-rich filling that’s bursting with flavor. Topped with marinara sauce and baked to perfection, these stuffed shells are as satisfying as they are wholesome. With simple ingredients like nutritional yeast for a cheesy undertone and aromatic herbs like basil and oregano, this dish offers a delightful balance of hearty and fresh. Perfect for weeknight dinners or special occasions, these vegan stuffed shells are easy to prepare, incredibly delicious, and sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 14 ounces Extra-firm tofu
- 3 cups Spinach
- 1 large Carrot
- 1 medium Zucchini
- 3 cloves Garlic
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool.
Heat the olive oil in a skillet over medium heat. Add minced garlic, grated carrot, and diced zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the spinach to the skillet and cook for an additional 2-3 minutes until wilted. Remove from heat and set aside.
In a food processor, crumble the tofu and blend with nutritional yeast, lemon juice, basil, oregano, salt, and black pepper until smooth and creamy.
Transfer the blended tofu mixture to a bowl and mix in the cooked vegetable mixture.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Stuff each cooked shell with 1-2 tablespoons of the tofu and vegetable mixture and place them in the baking dish in a single layer.
Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 35.5 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2920 mg | 225% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
