I am really excited to share these Vegan Stuffed Pasta Shells with you because they are one of my family favorites!
This delicious and easy vegan recipe uses tofu, dairy-free mozzarella shreds, and egg replacer, along with your favorite pasta sauce to veganize this classic stuffed pasta dish. It is a healthy recipe that your whole family will enjoy, so it is great for a family meal or for when you have guests. It also makes great leftovers or a weekly meal prep item. You can also make this gluten-free by using the brown rice pasta shells linked here.
My crazy, but lovable son doesn’t care for lasagna, but he loves these Vegan Stuffed Pasta Shells! I just can’t figure it out, because my lasagna is almost the exact same recipe! But as long as he likes it, it’s a win! But if you love lasagna, check out my Eggplant Lasagna recipe which can be made either vegan or vegetarian style. Or, if you are looking for another great meal prep recipe, try out my Vegan Baked Falafel Balls. We love these so much, I make them every Sunday for lunches throughout the week!
Watch this video to see exactly how I make it! While you’re there, please like and subscribe to be notified when I post new videos.
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If you make this recipe please leave your feedback in the comments below and be sure to share this easy vegan recipe with family and friends! Thanks!
Vegan Stuffed Pasta Shells
This is a delicious vegetarian and dairy-free version of the classic stuffed pasta shells. Easy to make and great for a family dinner or for weekly meal prep.
Ingredients
- 1 box Jumbo pasta shells
- 20 oz firm tofu
- 10 oz Dairy-free mozarella shreds
- 12 oz dairy-free pasta sauce
- 3 tsp Egg replacer EnerG or Bob's Red Mill
- 6 Tbsp Water
- 1/4 cup Nutritional yeast optional
- 1/2 cup chopped fresh basil optional
- 1 tsp dried oregano
- 1/2 tsp salt
- water for boiling pasta
- 1 tsp garlic powder
Instructions
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Bring a large pot of water to a boil and add your dry pasta shells. Boil for 10 minutes and drain in a colander.
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To make the egg replacer, add the egg replacer powder and 6 Tbs. water to a small dish and mix well with a fork until any lumps are gone. Let sit until ready to use.
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While the pasta is boiling, press the the block of tofu in a clean dish cloth or paper towels to remove the extra moisture. Place the pressed tofu into the bowl and mash with a potato masher or a fork.
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Add half of the dairy-free mozarella shreds , nutritional yeast (if using), garlic powder, oregano, half of the basil, salt, and egg replacer mixture to the tofu and mix well.
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Put 1/2 of your pasta sauce in the bottom of a 13" x 9" baking pan. Then it is time to stuff your shells.
Start by placing a shell in one hand, pinching it slightly to open it up. I use a large soup spoon to scoop out approximately 1 Tbs. of the mixture and put it in the shell. Place the shell in the pan. Repeat this process for each shell. This takes a little time, so you may want to recruit someone to help you.
When all the shells are stuffed and placed in the pan, spread the rest of your pasta sauce on top, and top with the rest of the mozzarella shreds. Sprinkle the rest of the basil on top.
Cover with foil and place in a 350 degree oven for 20 minutes. Remove the foil and bake for another 10 minutes.
Remove from the oven. You can let it rest for a few minutes, as it will be very hot, but this is optional. Enjoy!
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