Vegan Stuffed Shells (Something Delicious)

I’m nothing if not honest. I told my family and friends about my blog, and I said, ‘Let me know which recipes you’d like to see, if you’d like to guest post or cook with me, or any other comments or suggestions.’ (I guess that the same holds true for the general public?)

So when my cousin suggested that we ‘make something delicious’ this weekend, I was all for it. We threw ideas out and decided on a theme of pasta. I suggested stuffed shells, and they’re in the oven as we speak. When they come out, I’m going to put the picture right here:

That’s right. Laura, this is for you!

Also, be forewarned, I discovered the super macro setting on my camera, so my pictures are about to get exponentially better. Normally I’d break out the non-DSLR for really nice pictures, but we all know that I’d never get them developed, scanned, and somehow posted in time. I’m about to get a lot better at digital photography. You’re welcome.

Back to the shells, it’s pretty easy to throw together the components together for this dish, although they’re going to require a bit of love in the assembly. There are some tips and tricks along the way down there that will help you out.

Vegan Stuffed Shells Recipe

By M. M. Cassidy Published: December 7, 2010

  • Yield: 32 Shells (8 Servings)
  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 5 mins

A simple, scalable, awesome crowd-pleaser for the holiday season, these shells require next to no preparation and have an easy assembly. They travel well and are easily portioned and garnished to feed the hungry vegan masses! They go well with hearty bean stews, dark chocolate dessert treats, and crisp dry reds.



  1. Preheat the oven to 350ºF (170ºC).
  2. For the sauce, heat a large cast-iron skillet over medium heat.
  3. Add some oil and the onion. Sauté until soft, then add the garlic and sauté until the onions are translucent.
  4. Turn the heat to low and add the tomatoes one at a time, crushing by hand as you add them. Add the tomato juice from the can as well. The acidity of the tomatoes will break down the skillet a little bit, and you end up with iron-fortified sauce! Go team anti-anaemia.
  5. Add the herbs and bay leaves and simmer. Season carefully as the sauce cooks down.
  6. Spread a bit of the sauce in the bottom of a 9x13" pan or other large dish. Our 9x13" pan held 4x8 shells, each rotated to a 45º angle so as to squeeze them all in there.
  7. Blend the tofu in a food processor to your desired consistency. Ryan insisted that the tofu had to be smooth and creamy like a cannoli filling, but I won't argue with you if you like it chunkier.
  8. Turn the tofu into a small bowl and add the rest of the ingredients (except cheese), stirring well to combine.
  9. To assemble, place a shell in your non-dominant (submissive?) hand. With your dominant hand, grab a spoon and scoop enough of the tofu filling to just fill the shell. I found it easiest to shimmy the spoon into the shell sideways, then flip it up-side-down and scrape it along one edge of the shell, neatly filling the shell and not overstuffing it.
  10. Repeat for the remaining shells.
  11. Spoon sauce over the shells and sprinkle mozzarella, if using.
  12. Bake for 30 minutes, until warmed through.
  13. Garnish with pepper and fresh basil and serve.

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