Disclosure: This post may contain affiliate links
Want to stuff your face with something? Use these Vegan Stuffed Shells!
Lactose intolerant or vegan, you won’t feel left out of Italian Sunday dinners with this flavorful, comforting dish. Filled with homemade vegan, tofu ricotta and spinach, these stuffed shells are higher in protein and lower in fat than their traditional, Italian counterpart. It’s all baked in some slow cooker marinara sauce (of course, you can always use store bought to save time!). Sprinkle on a bit of vegan Parmesan or nutritional yeast, and you’re ready to enjoy these shells as a side or main!
If you’re a fan of meal prepping like me, then you’ll love this dish! You can stuff the shells ahead of time, lay them out on the baking dish, and refrigerate them for up to 3 or 4 days or until you're ready to bake them. Alternatively, if you have enough oven safe containers, portion the shells out and bake as needed.
I like pairing this with a side salad or some roasted vegetables. But feel free to stuff them all in your mouth straight from the baking dish. There’s no judgement about having chipmunk cheeks with these shells around. They’re just that good!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!