Stuffed Shells (Vegan/Plant-based)
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Cook time: 
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Serves: 6
 
Ingredients
  • 1½ cups cashews, soaked for 3 hours
  • 1 box of jumbo shells
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1½ tbsp lemon juice
  • ¼ cup nutritional yeast
  • 1 tbsp dried parsley
  • ½ heaping tsp crushed red pepper (optional)
  • 1½ tsp sea salt
  • jar of your favorite marinara sauce
  • ½ cup panko breadcrumbs
  • 2 tsp olive oil
Directions
  1. hours prior to making, place your cashews in a bowl with water to let them soak. If you forget to do this step, you could just boil the cashews in some water for about 5-7 minutes. You want them to be soft, but not mushy.
  2. In a large pot, cook the jumbo shells according to the instructions on the box.
  3. Chop the onion and saute over high heat for 5 minutes. Add in the minced garlic and continue to cook for another 2 minutes.
  4. Strain your cashews and add them to a food processor along with the sauteed onions, garlic, the lemon juice, nutritional yeast, parsley, crushed red pepper and sea salt. Pulse until mixed well, but make sure to leave the cashews at a slightly chunky texture (this will be more like the texture of non-vegan stuffed shells). See the above pictures if you need a reference on how much to blend it up.
  5. Using your favorite marinara sauce, pour about ⅓ of the jar on the bottom of a 9X13 pan. Stuff the cooked shells with the filling and line the pan with the stuffed shells.
  6. Pour the remaining marinara sauce over your stuffed shells.
  7. In a separate bowl, mix the bread crumbs and olive oil together. Sprinkle over the top of the stuffed shells.
  8. Cook in your oven for 25-30 minutes at 350 degrees.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/stuffed-shells-vegan-plant-based/