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–+ servings
Vegan Stuffed Shells with Kale
Amy

Vegan Stuffed Shells with Kale

These vegan stuffed shells are a comforting, flavor-packed dish that’s as nourishing as it is delicious. Ready in just 50 minutes, this recipe is a weeknight lifesaver that doesn’t skimp on taste or nutrition.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

vegan “ricotta”
  • 1.5 cups cashews soak overnight & drain
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons ume vinegar or sub more lemon + salt
  • ¼ cup water just enough to get the blade going
  • salt, pepper to taste
  • ½ cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 cup finely chopped raw kale or spinach
  • handful chopped chives and/or other fresh herbs
  • salt & pepper to taste
for the shells
  • 16 jumbo shells
  • a few cups marinara sauce
  • drizzle olive oil very optional
  • grated parmesan or pecorino cheese

Method
 

  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
  3. Scoop cashew cream into a large bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
  4. Cook your shells in salty water until al dente.
  5. Prepare a baking dish with a good slathering of marinara at the bottom.
  6. Scoop a few tablespoons of filling into each shell, place them into the baking dish.
  7. Top each with a generous spoonful of marinara and a drizzle of olive oil.
  8. Bake for 25 minutes.
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