Sorry, due to website restrictions we are unable to display the requested page. 9 ingredients, rich, saucy, SO satisfying and protein-rich! It’s the best of both worlds. Let us vegan ravioli you how it’s done!

If you try this recipe, let us know! Easy Vegan Stuffed Shells Rich, saucy vegan stuffed shells with a protein-rich tofu and cashew ricotta filling. Add the tofu and blend until smooth. Taste and adjust as needed, adding more lemon juice for brightness, garlic for zing, nutritional yeast for cheesiness, or salt to taste. Then add the spinach and stir with a spoon until just combined.

Once the shells are done, drain and let cool slightly. Arrange shells split side up in the pan and top with remaining marinara — they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Store leftover shells covered in the refrigerator for up to 3-4 days.

Not freezer friendly — the noodles become mealy when reheated. We didn’t find soaking the cashews necessary. If using soaked cashews, start with less water in step 2. You can use fresh spinach instead of frozen, but we recommend either blanching, steaming, or sautéing it first. Adapted from our Vegan Stuffed Shells with Roasted Eggplant. Nutrition information is a rough estimate calculated without optional ingredients. The most useful comments include feedback and ratings on the recipe, ingredients you modified, or helping other commenters.

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