HOW TO MAKE VEGAN STUFFED SHELLS RECIPE | VEGAN | WFPB

Start with almond ricotta as the base for the filling.

Add nutritional yeast, garlic powder, onion powder, dried parsley, oregano, rosemary, and basil to the almond ricotta.

Zest and juice a whole lemon, adding both to the mixture.

Taste the mixture and adjust seasonings to preference, adding more salt and nutritional yeast if desired.

Chop mushrooms and onions for the filling, noting that you can add other ingredients like spinach or artichokes if preferred.

Cook the chopped mushrooms and onions in a pan, stirring to prevent sticking, and add a little water at the end of cooking.

Add garlic to the pan once the mushrooms and onions have cooked down to prevent burning.

Combine about 1.5 cups of the mushroom mixture with the ricotta filling.

Stuff the jumbo pasta shells with about 1 to 1.5 tablespoons of the filling each.

Place sauce in the bottom of the baking pan before adding the stuffed shells.

Top the stuffed shells with more sauce to prevent drying out during baking.

Bake at 400°F for about 30 minutes until bubbly and warm throughout.

Add dried parsley on top before serving, or fresh parsley at the end of cooking.

Equipment Needed

Spice Level:

Dietary