Cheesy Vegan Spinach + Walnut Stuffed Shells

This cheesy vegan recipe requires a little more prep time, but it’s well worth the effort. This recipe includes directions for making your own tomato sauce from scratch. If you want a faster, easier option you can simply use a store-bought jar of tomato sauce. This recipe can be made nut-free by using lentils or beans instead of walnuts. It can be made gluten-free by using GF pasta shells. It can be soy-free if you use a soy-free vegan mozzarella cheese.

INGREDIENTS:

Shell Filling:

2 tbsp olive oil

1/2 an onion, diced

2 carrots, diced

3-5 cloves garlic, minced

1 zucchini, sliced

1 tsp basil

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1 cup walnuts

3 tbsp nutritional yeast

1 big handful baby spinach

Tomato Sauce: (skip if you opt for store-bought tomato sauce)

1 tbsp vegan butter

1/2 onion, diced

3 cloves garlic, minced

5-6 tomatoes, chopped

1 tsp agave syrup / cane sugar

1 tsp salt

1/2 tsp pepper

Additional:

1 pkg jumbo shells pasta

Vegan shredded mozzarella cheese

Optional: vegan parmesan, fresh parsley

METHOD:

1 - Cook pasta shells just shy of al dente, making them easier to stuff so they won’t fall apart. Drain, rinse with cold water (to stop them from cooking further) and set aside.

2 - Begin prepping the shell filling. In a small pot sauté onion and carrots in olive oil until tender (approx. 10 minutes) on med-low heat. Add garlic, zucchini, and season with salt, pepper, basil, and oregano (spice amounts are approx, adjust to your preference). Sauté for an 10 more minutes with lid on to retain moisture. Once complete, uncover and set aside to cool.

3 - While cooling, start tomato sauce (skip this step if using store bought tomato sauce). Sauté onions on med-low heat in vegan butter until tender (approx. 10 minutes) Add garlic and sauté approx. 2 minutes. Add tomatoes, salt, pepper, and agave. Simmer for approx. 15 minutes. Blend with hand blender to make smooth or leave it chunky if you prefer.

4 - In food processor, add the onion zucchini mixture along with the walnuts and nutritional yeast. Pulse until it resembles a coarse ricotta cheese texture, add spinach and pulse until incorporated.

5 - In a medium-large casserole dish cover the bottom with a layer of tomato sauce. Stuff the filling mixture into the cooked shells and place side by side into dish. A second dish may be needed.

6 - Cover the stuffed shells with the remaining tomato sauce. If using store-bought tomato sauce you prob won’t need it all. Sprinkle a layer of vegan mozzarella cheese on top.

7 - Cover with foil and bake at 350°F for 15-20 minutes. Remove foil and bake for an additional 5-10 minutes. Remove from oven and allow to settle for 5 minutes. Garnish with vegan parmesan & parsley. Serve and enjoy!

Makes: 6 - 8 servings

Prep time: 40 - 50 minutes

Cook time: 15 - 20 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days