These 5-ingredient vegan stuffed shells are such an easy and fancy vegan dinner!
A healthy plant-based meal for the whole family
The filling can be made with just three ingredients, and there are NO cashews in this one!
They’re great for potlucks, holidays, or weekend family dinners, and when I made them once for guests visiting from out of town, apparently people didn’t even realize they were vegan! One of my friends asked me when I’d started eating dairy again!
Dessert Suggestion: Vegan Chocolate Chip Cookies
Homemade Vegan Stuffed Shells
Just 5 Ingredients
From start to finish, the entire recipe can come together in under 40 minutes. You simply boil the pasta, add the filling, and let the oven do the rest.
Served with roast vegetables or a side salad, it’s a healthy and filling meal that won’t weigh you down. And while I wasn’t trying to make a vegan version that tastes exactly like traditional non-vegan stuffed shell recipes, it is delicious in its own right, not as a substitute for something else.
Side note: If you’re looking for jumbo whole wheat pasta shells, it surprisingly doesn’t seem like such a thing is available (at least in the US in 2019). I just used regular jumbo shells, but they do make whole grain Brown Rice Pasta Shells (ingredients: stone ground brown rice, rice bran, and water) if you need a whole grain option. Or it also works to stuff and roll up whole wheat lasagna noodles instead of shells if you prefer.
You can make the recipe with either homemade or your favorite jarred pasta sauce.
Or for white stuffed shells, feel free to skip the tomatoes and cover it with my favorite Creamy Vegan Garlic Sauce!
Vegan Stuffed Shells
Here are 12 additional Vegan Pasta Recipes
Vegan Stuffed Shells
- 8 oz uncooked jumbo shells
- 21 oz firm tofu (Soy Free Version here)
- 1 1/2 tsp salt
- 3/4 tsp garlic powder, optional
- 1/2 cup nutritional yeast (or vegan parmesan)
- 26oz pasta sauce, jar or homemade, plus more for serving
- 1 cup cheese style shreds, optional
Cook shells according to package directions until just al dente. Drain but do not rinse. Meanwhile, mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread 1/3 of the pasta sauce in the bottom of a 9×13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Bake on the center rack 25 minutes. I like to heat extra pasta sauce to spread over top just before serving. Cover leftovers and refrigerate up to 4 days, or they can also be frozen.
More Healthy Vegan Dinner Recipes:
How To Cook Sweet Potatoes – The Better Way