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Vegan Stuffed Shells

These Vegan Stuffed Shells are a warm hug on a plate, filled with a creamy cashew mixture and smothered in marinara sauce, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 cup cashews (soaked) Soaked for a creamier texture
  • 2 cups cooked spinach
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For assembling
  • 2 cups marinara sauce
  • Fresh to taste basil for garnish Chopped, for serving
  • Large pieces pasta shells Enough to hold the filling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a blender, combine soaked cashews, cooked spinach, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until creamy.
  3. Stuff each pasta shell with the cashew mixture.
Assembly
  1. Spread half of the marinara sauce in a baking dish.
  2. Place the stuffed shells in the baking dish and cover with the remaining sauce.
Baking
  1. Bake for 25-30 minutes until heated through.
  2. Garnish with fresh basil before serving.

Notes

These stuffed shells can be prepared ahead of time, and they can last in the fridge for up to 4 days and in the freezer for 2-3 months. Reheat at 350°F (175°C) until warm.