These delicious stuffed shells are definitely crowd pleaser, the addition of pesto also enhances this dish.

1/2 (12oz package) jumbo shells

1/2 cup cashew

3/4 cup water

2 teaspoons onion powder

1 tsp garlic powder

2 Tbsp nutritional yeast flakes

1 tsp arrowroot starch

1 tsp sea salt

1 lb extra firm tofu mashed

1 cup asparagus lightly steamed and chopped

1 (24 ounce) jar marinara sauce


1/4 cup walnuts

2 Tbsp extra virgin olive oil

2 cloves garlic chopped

1/4 basil chopped

1 Tbsp lemon juice

1/2 tsp sea salt

pinch of cayenne pepper(opt)

Cook pasta in salted water in salted water, drain and set aside. Preheat oven 350 degrees Fahrenheit. In a blender blend cashew, water, onion powder, garlic powder, nutritional yeast flakes, sea salt and arrowroot until smooth. In a bowl place mashed tofu along with cashew sauce and asparagus. In a food processor process the pesto ingredients and mix with the tofu mixture. Line a 9×13 casserole pan with marinara sauce. Spoon tofu mix into individual shells (about 1 tablespoon) and place in pan until all are stuffed. Drizzle marinara sauce over stuffed shells, cover with foil and bake for 25 minutes.

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