Vegan Stuffed Shells Recipe



Vegan Macaroni Shells
Tomato Sauce
Vegetables of your choice (I used broccoli, spinach, peppers, onions, mushrooms, carrots, and a bit of Vegan “Meat” Crumbles)
Vegetable oil (Canola or olive oil works as well)
1 1/2 cups raw cashews
3 Tbsp nutritional yeast
1/2 Tsp Sea Salt
1/4 Tsp garlic powder (or about 1/4 clove chopped garlic)
1/2 Tsp Cumin
Day old bread (if desired, for bread crumbs)
Basil (if desired, for garnish)

You will also need a large pot, cooking pan, and a food processor.


Soak raw cashews in 1 cup of warm water. The longer they soak, they creamer the cashew cheese will be. I usually let them soak at least 15 minutes, but when I have time, I let them soak overnight.

Cut up and sauté the vegetables of your choice in vegetable oil (or others as listed above).

19840444_10154915013248985_163581725_oBegin to boil the shells, and set the oven to 350°.

If desired, cut up your day old bread to be sprinkled over the top.

Place the soaked cashews and soaking water (1 Cup) along with the Nutritional Yeast, Salt, Garlic Powder, and Cumin into the food processor. I also add a dash of oil for blending ease. Process this mix until there are no more chunks of cashew. (This cashew cheese is not just good for this recipe, I use it on EVERYTHING. Add a cup of salsa to the mix for delicious queso!)

Once the cashew cheese is finished, you can begin stuffing the shells! I put a layer of the cheese on bottom, then a bunch of the vegetables, and then another lump of cheese. Do this for all of the shells, and then dump tomato sauce over the top as desired. I also add more cheese, and sprinkle the bread crumbs before putting it in the oven, but you can also wait and sprinkle it on when it comes out of the oven!

I usually leave these in for 15-20 minutes, but I’d be sure to check them regularly. I garnish them with a basil leaf, and then enjoy!



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