Vegan Pesto Stuffed Shells


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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    1. right click on the page then select print on the drop down menu. if this doesn’t work for you then i recommend pressing the Ctrl + P keys to make the print pop up. if that doesn’t work for you then you can try this if you have Windows PC Screenshot the recipe with the button PrtSc then paste it into the Paint software that comes with Windows then Print the recipe you pasted into Paint from it. lastly you can also take a screenshot with a phone too. hopefully any of this helps! sorry for the trouble.

    1. Cassie, not yet, ironically just tried to find gluten-free jumbo shells yesterday at the health food store but they didn’t have. Going to have to order online so I can update this recipe to include nutritional analysis. You can plug the recipe into

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