The Vegan Easter Artichoke Spinach and Wild Mushroom Stuffed Shells is a tasty meal and has 385 kcal per serving. Takes 70 minutes to prepare this dish. Serve this meal at events, holidays, feasts, lunches, festivals, get-togethers, dinners, or functions. It contains jumbo pasta shells, olive oil, wild mushrooms, garlic, onion, spinach, artichoke hearts, vegan cream cheese, unsweetened vegan milk, vegan Parmesan cheese, Italian seasoning, dried oregano, sea salt, marinara sauce, parsley, & black pepper. We may pair this dish with garlic bread, creamy tomato soup, vegan dinner rolls, roasted asparagus, cucumber tomato salad, vegan carrot cake, or lemon arugula salad. You may keep these Vegan Easter Artichoke Spinach and Wild Mushroom Stuffed Shells in the refrigerator for four days.
STATS:
- Total Time: 70 minutes
- Cuisine: Italian
- Preparation Time: 30 minutes
- Diet: Vegan
- Calories: 385 kcal
- Serving Size: 3 stuffed shells
- Course: Main
- Cooking Time: 40 minutes
- Servings: 6
EQUIPMENT:
- Large pot
- Baking dish
- Aluminum foil
- Oven
- Large skillet
- Mixing bowl
- Wooden spoon
- Colander
- Spatula
INGREDIENTS:
- 24 jumbo pasta shells
- Half cup vegan Parmesan cheese
- 2 tbsp olive oil
- 8 ounces chopped wild mushrooms
- Half tsp dried oregano
- 3 minced garlic cloves
- One small diced onion
- 5 ounces chopped spinach
- Half tsp sea salt
- 1 cup chopped canned artichoke hearts
- 8 ounces vegan cream cheese
- Half cup unsweetened plant milk
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- Two tbsp chopped parsley
- Extra vegan Parmesan
- Quarter tsp black pepper
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- It makes the filling creamy and smooth. Cheese makes the dish rich without including dairy products. You may use vegan ricotta as per your preference.
VEGAN PARMESAN CHEESE:
- It gives a cheesy taste and richness to the dish. You may use vegan mozzarella cheese as an alternative.
UNSWEETENED VEGAN MILK:
- Vegan milk gives a smooth texture to the filling. You may use soy milk or oat milk as per your choice.
MARINARA SAUCE:
- This sauce keeps the shells moist during baking. It gives a rich tomato taste to the full dish. Include tomato basil sauce if you are not using marinara sauce.
INSTRUCTIONS:
- First, cook the pasta shells and warm the oven to 375°F.
- Cool the drained pasta and warm olive oil in the skillet.
- Cook the onion, then mushrooms, spinach, and garlic.
- Now cook chopped artichokes for two minutes and turn off the flame.
- Mix vegan cream cheese, salt, vegan milk, vegan parmesan, black pepper, Italian seasoning, and oregano in the bowl.
- Then include the cooked vegetables in the creamy mixture.
- Spread the 1½ cups of marinara sauce in the dish and fill the shells with the vegetable mixture.
- Include the stuffed shells in the dish and put marinara sauce on them.
- Sprinkle extra vegan parmesan and cover the dish with foil.
- Bake the recipe for thirty minutes and remove foil.
- Now bake the dish without covering for ten minutes.
- Lastly, garnish the dish with chopped parsley.
SERVING SUGGESTIONS:
SALADS:
- Garden Salad
- Arugula Salad
- Spinach Salad
- Cucumber Tomato Salad
- Mediterranean Salad
- Mixed Greens Salad
- Lemon Herb Salad
BREAD:
- Garlic Bread
- Vegan Dinner Rolls
- Rosemary Focaccia
- Crusty Italian Bread
- Sourdough Bread
- Whole Wheat Breadsticks
- Herb Bread
- Ciabatta
SOUPS:
- Creamy Tomato Soup
- Minestrone Soup
- Roasted Red Pepper Soup
- Vegetable Soup
- Lentil Soup
- Tuscan White Bean Soup
- Creamy Cauliflower Soup
- Italian Vegetable Soup
SIDE DISHES:
- Garlic Mashed Potatoes
- Lemon Herb Rice
- Quinoa Pilaf
- Wild Rice Pilaf
- Steamed Green Beans
- Sautéed Spinach
- Grilled Vegetables
- Creamy Polenta
FRUIT:
- Fresh Berry Medley
- Mixed Fruit Salad
- Grapes
- Sliced Oranges
- Pineapple Chunks
- Watermelon Cubes
- Kiwi Slices
- Strawberries
DESSERTS:
- Vegan Carrot Cake
- Lemon Sorbet
- Vegan Chocolate Cake
- Apple Crisp
- Berry Crisp
- Vegan Cheesecake
- Oatmeal Cookies
- Fresh Fruit Tart
DRINKS:
- Sparkling Water with Lemon
- Iced Tea
- Fresh Lemonade
- Cucumber Mint Water
- Herbal Tea
- Iced Green Tea
- Apple Cider
- Fresh Orange Juice
TIPS:
- To keep the pasta from cracking, cook them till they get tender.
- Drain the spinach and artiichokes then add to the dish.
- Garnish the meal with fresh herbs before serving for best taste in the meal.
- During baking, cover the dish to keep the shells moist.
STORAGE INFORMATION:
FRIDGE:
- Add the meal in the vessel and keep for four days.
FREEZER:
- You may freeze stuffed shells in the vessel for 90 days.
FAQs:
Which sauce is good for this meal?
- Use classic marinara sauce to get the best results.
Is including extra vegetables good for this dish?
- Yes, you may use zucchini, bell peppers, or chopped Kale as per your preference.
Are regular mushrooms a great choice for this recipe?
- Yes, you may include white button or cremini mushrooms.
NUTRITIONAL INFORMATION:
Net Carbs: 37 grams
Total Carbs: 44 g
Fiber: 7 grams
Protein: 14 g
Calories: 385 kcal
Iron: 3.8 milligrams
Vitamin A: 5,950 IU
Calcium: 195 mg
Sodium: 690 milligrams
Potassium: 640 mg
