Vegan Stuffed Shells with Spinach and Mushrooms

Steps

1. 1

   Soak the cashews and macadamia nuts in room-temperature water for 2–3 hours. Drain and rinse them. If short on time, the accompanying recipe notes say soaking in hotter water for 30 minutes to an hour will also work.

   Start 3-hour timer
2. 2

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)).

3. 3

   Add the soaked nuts, hemp seeds, measured water, lemon juice, nutritional yeast, miso, salt, garlic powder, onion powder, and pepper to a blender. Blend until creamy and cheesy; a little texture is fine. This makes the vegan ricotta.

4. 4

   Bring a pot of water to a boil and season the water with salt. Cook the pasta shells until al dente, then drain them carefully so they remain intact.

5. 5

   Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the diced onion and cook for 5–6 minutes.

   Start 6-minute timer
6. 6

   Stir the minced garlic into the pan and cook for another 2–3 minutes.

   Start 3-minute timer
7. 7

   Add the sliced mushrooms and Italian seasoning. Cook, stirring frequently, for 7–8 minutes.

   Start 8-minute timer
8. 8

   Add the spinach and chopped parsley. Cook just until the spinach wilts.

9. 9

   Transfer the mushroom and spinach mixture to a bowl. Stir in 1 cup of the vegan ricotta, the vegan mozzarella, and the vegan parmesan.

10. 10

    Spread a generous layer of marinara sauce across the bottom of a baking pan.

11. 11

    Using a small spoon, fill the cooked shells with the ricotta mixture and arrange them on top of the marinara in the pan.

12. 12

    If desired, top the shells with more vegan cheese. More tomato sauce on top or served on the side is also optional.

13. 13

    Bake for 20–25 minutes, until the cheese is melty. Serve and enjoy.

    Start 25-minute timer