Vegan Stuffed Shells
Looking for a comforting and satisfying dish that pleases both vegans and non-vegans alike? Look no further than these delicious Vegan Stuffed Shells! Packed with protein-rich tofu and a delightful blend of spices, this recipe is sure to become a family favorite. Whether you’re hosting a dinner party or simply craving a cozy night in, these stuffed shells will warm your heart and fill your belly.
Reasons to Love Vegan Stuffed Shells
Vegan Stuffed Shells are not just a meal; they are an experience. Here are a few reasons to love this dish:
- Flavorful Filling: The combination of tofu, nutritional yeast, and spices creates a savory filling that mimics traditional cheese.
- Easy to Make: With clear steps and simple ingredients, this recipe is beginner-friendly.
- Perfect for Meal Prep: These stuffed shells can be made in advance and stored for quick meals throughout the week.
- Kid-Friendly: The fun shape of the shells and cheesy filling make this dish a hit with children.
- Customizable: You can easily modify the filling or sauce to suit your taste preferences.
Ingredient Notes
To create these mouthwatering Vegan Stuffed Shells, you’ll need the following ingredients:
- 8 oz uncooked jumbo shells: The foundation of the dish, these large pasta shells hold all the delicious filling.
- 21 oz firm tofu: The star ingredient! It provides protein and a creamy texture. For a soy-free version, consider using chickpea or lentil-based tofu alternatives.
- 1 1/2 tsp salt: Enhances the overall flavor of the filling.
- 3/4 tsp garlic powder (optional): Adds depth and a savory note to the filling.
- 1/2 cup nutritional yeast or vegan parmesan: This ingredient gives a cheesy flavor without the dairy.
- 26 oz pasta sauce: You can use store-bought or homemade pasta sauce to coat the shells and add moisture.
- 1 cup cheese style shreds (optional): For those who crave extra cheesiness, these vegan shreds can be melted on top before baking.
Cook’s Kit
Before you get started, gather these essential kitchen tools:
- Large pot: For boiling the jumbo shells until al dente.
- Mixing bowl: To combine the filling ingredients.
- 9×13 inch baking dish: Perfect size for baking your stuffed shells.
- Fork or potato masher: For mashing the tofu into a creamy consistency.
- Cooking spoon: To mix the filling and sauce.
Vegan Stuffed Shells Made Stepwise
Follow these steps to create your Vegan Stuffed Shells:
Step 1: Cook the Jumbo Shells
Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the uncooked jumbo shells. Cook according to the package instructions until al dente. Drain and set aside.
Step 2: Prepare the Filling
In a mixing bowl, crumble the firm tofu using a fork or potato masher. Add the salt, garlic powder (if using), nutritional yeast, and any additional spices you like. Mix until well combined and creamy.
Step 3: Stuff the Shells
Preheat your oven to 350°F (175°C). Take a spoonful of the tofu filling and carefully stuff each jumbo shell. Be generous, but make sure not to overfill.
Step 4: Assemble in Baking Dish
Spread a thin layer of pasta sauce on the bottom of a 9×13 inch baking dish. Place the stuffed shells on top of the sauce, then cover the shells with the remaining pasta sauce. If desired, sprinkle cheese style shreds on top for an extra layer of flavor.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese (if using) is melted.
Step 6: Serve and Enjoy
Once baked, allow the Vegan Stuffed Shells to cool for a few minutes. Serve warm, garnished with fresh herbs or a sprinkle of nutritional yeast for a finishing touch.
Substitutions by Diet
Whether you have specific dietary needs or simply want to try something different, here are some substitutions you can make:
- Gluten-Free: Use gluten-free jumbo shells or an alternative pasta shape.
- Nut-Free: Replace nutritional yeast with a nut-free vegan cheese option.
- Low-Carb: Consider using zucchini or eggplant slices instead of pasta shells.
- Spicy: Add red pepper flakes or diced jalapeños to the filling for some heat.
Cook’s Commentary
The beauty of Vegan Stuffed Shells lies in their versatility. You can play around with the filling by incorporating spinach, mushrooms, or even sun-dried tomatoes for added flavor and nutrition. If you’re feeling adventurous, try making your own pasta sauce from scratch using fresh tomatoes, garlic, and herbs. However, using a quality store-bought sauce can save time without sacrificing taste. These stuffed shells are perfect for feeding a crowd or enjoying as leftovers throughout the week. The flavors get even better the next day!
Storing Tips & Timelines
To store your Vegan Stuffed Shells, allow them to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 4 days. If you want to freeze them, place the stuffed shells in a freezer-safe container, ensuring they are well-covered in sauce to prevent freezer burn. They can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat in the oven until warmed through.
Quick Questions
Can I make Vegan Stuffed Shells ahead of time?
Absolutely! You can prepare the stuffed shells and store them in the fridge for up to 24 hours before baking. Just cover them with foil to keep them fresh.
What can I serve with Vegan Stuffed Shells?
These stuffed shells pair beautifully with a simple side salad, garlic bread, or steamed vegetables. A light vinaigrette can complement the dish nicely.
Can I use a different sauce besides pasta sauce?
Yes! Feel free to experiment with pesto or a creamy vegan béchamel sauce for a different flavor profile.
How do I know when the Vegan Stuffed Shells are done baking?
The shells are done when the sauce is bubbling and the cheese (if used) is melted and slightly golden. A cooking thermometer should register around 165°F (74°C) for the filling.
Final Bite
Vegan Stuffed Shells are a delightful way to enjoy a classic comfort food while adhering to a plant-based lifestyle. With their creamy filling and savory sauce, these shells are sure to impress anyone at your dinner table. Whether you’re cooking for a family gathering or just treating yourself to a cozy night in, this dish is a perfect choice.
Take the time to savor each bite and enjoy the nourishing flavors that come together in this delightful recipe. Happy cooking!
Vegan Stuffed Shells
Ingredients
Equipment
Method
- Step 1: Cook the Jumbo Shells - Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the uncooked jumbo shells. Cook according to the package instructions until al dente. Drain and set aside.
- Step 2: Prepare the Filling - In a mixing bowl, crumble the firm tofu using a fork or potato masher. Add the salt, garlic powder (if using), nutritional yeast, and any additional spices you like. Mix until well combined and creamy.
- Step 3: Stuff the Shells - Preheat your oven to 350°F (175°C). Take a spoonful of the tofu filling and carefully stuff each jumbo shell. Be generous, but make sure not to overfill.
- Step 4: Assemble in Baking Dish - Spread a thin layer of pasta sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells on top of the sauce, then cover the shells with the remaining pasta sauce. If desired, sprinkle cheese style shreds on top for an extra layer of flavor.
- Step 5: Bake - Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese (if using) is melted.
- Step 6: Serve and Enjoy - Once baked, allow the Vegan Stuffed Shells to cool for a few minutes. Serve warm, garnished with fresh herbs or a sprinkle of nutritional yeast for a finishing touch.
Notes
- These stuffed shells can be made ahead of time and stored in the fridge for up to 24 hours before baking.
- For a gluten-free option, use gluten-free jumbo shells.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
