Vegan Spinach & Artichoke Stuffed Shells Ⓥ


  • 1-12 oz box of Jumbo pasta shells, I used a bit more than 1/2 of the box, cooked al dente
  • 1-12 oz container of silken tofu
  • 1 cup of cashews, soaked in hot water for at least 10 minutes
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1 tsp miso paste
  • 2 bulbs of garlic, salt, pepper & olive oil to roast
  • 1 small shallot
  • 2 cups of Ⓥ tomato sauce
  • 10 oz fresh spinach, roughly chopped, can also use frozen
  • 2-14 oz cans of artichokes, drained & chopped
  • 1/2 cup plant milk
  • 1/4 cup nutritional yeast
  • 2 tsp parsley
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of chili flakes
  • 2 cups of vegan style mozzarella shreds
  • 1/2-1 cup of vegan liquid mozzarella


  • Preheat oven to 400°F. Chop off the tops of the garlic cloves, top with olive oil, salt & pepper, wrap them in a foil packet & air fry or cook in the oven for 20 minutes. Remove them from the heat, open the packet & let it cool.
  • Soak the cashews in 1 cup of hot water. Cook the pasta to the package instructions, al dente. Drain & set aside.
  • To make the vegan ricotta mixture: remove the roasted garlic cloves from the bulb & add them to a high-speed food processor or blender. Drain the cashews, add them to the blender as well with the plant milk, water, miso paste, lemon juice, silken tofu, shallot, nutritional yeast, parsley, garlic powder, onion powder, salt, pepper & chili flakes & blend together, you may need to pause & scrape down the sides midway through, but a coarse consistency is fine.
  • Add the chopped spinach, artichokes, & ricotta mixture from the blender to a bowl & stir well to combine.
  • Spread a couple of tablespoons of tomato sauce on the bottom of a 9×13 baking dish, so the bottom is covered & the shells won’t stick. One by one fill the shells up with the filling & lay them in the dish until you run out of space, shells or filling.
  • Add tomato sauce to the top, sprinkle with the vegan style mozzarella cheese shreds & bake for 20 minutes. Turn the heat up to 500°F, add the vegan liquid mozzarella & cook until bubbly, about 10 minutes. I like to crack the door & broil it on high for 2-3 more minutes at the end. Enjoy!

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