Mom's Vegan Stuffed Shells

Mom's Vegan Stuffed Shells

Kyema 1

"A family favorite for as long as I can remember, these stuffed shells are so amazing that you wont even miss the cheese! Perfect for vegans and so delicious it will even win the hearts (and stomachs!) of omnivores. :)"
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55 5 servings
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

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  1. Preheat oven to 350F and in a large pot bring water to a boil and cook shells according to package directions.
  2. In the 1/4 cup of oil, saute onions and mushrooms until transparent and set aside.
  3. In a large bowl, mash the Tofu into a consistency similar to Cottage Cheese.
  4. Add the Lemon Juice, Sugar, Salt, Garlic Powder, the sauteed mixture and the cooked spinach into the large bowl with the Tofu and mix well.
  5. Cover the bottom of a 9"x13" baking dish with the Tomato Sauce, just enough so the bottom of the dish is not visible.
  6. Spoon Tofu mixture into the cooked shells until they are full, then place open side up in the baking dish. The Shells should be placed tightly, side by side.
  7. Once the pan is full, cover shells with the remaining sauce. Try to cover the tops of all the shells. If left uncovered, the oven can make the tops of the shells fairly dry.
  8. Bake in oven for 30 Minutes.
  9. Remove shells from oven and let cool for about 5 minutes. Serve with garlic bread and a light salad. Enjoy!
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