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.
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
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Cook your shells in salty water until al dente.
- Prepare a baking dish with a good slathering of marinara at the bottom.
- Scoop a few tablespoons of filling into each shell, place them into the baking dish.
- Top each with a generous spoonful of marinara and a drizzle of olive oil.
- Bake for 25 minutes.
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