Veggie Stuffed Shells (Vegan)

READY IN: 55mins
Recipe by jenne

Recipe from Taste of Home, so I am going to post it here for good measure.

Top Review by Nikoma

I am sorry for the low stars, however this just didn't work for me. I thought with all the great flavor from the onions, mushrooms, spices etc it was a sure hit! Honestly though, the filling just tastes like grass! None of the other flavors came through, only the spinach! The tofu did not add any creaminess to the filling (and I've used it as a ricotta sub before with great success). I expected the lemon to lend a nice tang...but nothing. I used home made sauce, but other then that I made the recipe exactly as written.

Ingredients Nutrition


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
  3. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
  4. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
  5. Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
  6. Uncover; bake 5-10 minutes longer or until bubbly.

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