Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Mushroom Stuffed Shells [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe is an impressive pasta ideal for formal dinners. The stuffing contains mushrooms and a "cheese" almond cream. This is a wonderful vegan dish that will even enchant the non-vegans of the crowd!

Mushroom Stuffed Shells [Vegan]




To Make the Stuffed Shells:

  • 10 1/2-ounces dry shells
  • 17 1/2-ounces mushrooms
  • 5-ounces carrot
  • 5-ounces onion
  • 3 cloves garlic
  • 3 1/2-ounces raw almonds soaked in 10 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon nutritional yeast (optional)
  • 2 tablespoons lemon, fresh oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • Salt and pepper

To Make the Pumpkin Sauce:

  • 9 1/2-ounces raw pumpkin
  • 3/4 cup soy milk
  • 1 tablespoon nutritional yeast (optional)
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper
  • Breadcrumbs (optional)
  • 3 tablespoons chopped walnuts (optional)


  1. Clean the pumpkin and cut it into pieces. Drop it in boiling water and boil it until it softens. Drain it and shred it in a blender.
  2. Add the rest of the sauce ingredients and blend them.
  3. Soak almonds for 1 hour in warm water.
  4. Then add in the blender until they become creamy.
  5. Add salt, pepper, paprika, olive oil, water, garlic powder, and nutritional yeast and blend until the mixture is consistent.
  6. Process the mushrooms, the onion, the carrot, and the garlic in the blender.
  7. Transfer them to a non-stick pan and cook on medium heat.
  8. When all the fluids have evaporated, remove from the heat and throw in the “cheese” almond cream.
  9. Mix until incorporated with the mushrooms.
  10. Cook the shells according to the instructions of the package.
  11. When cooked, mix pasta with 2 tablespoons of olive oil and leave them to cool.
  12. Fill each shell with the mixture and put them in the pan. Pour the pumpkin sauce. Sprinkle with the nuts and the breadcrumbs, cover with aluminum foil.
  13. Bake in pre-heated oven at 355°F for 20 minutes. Then remove the foil and bake for another 20 minutes.





Delicious plant-based recipes made with wholesome ingredients and Mediterranean flavors! Hey, I am Lenia Patsi, a happy mom, wife, runner from sunny Greece! My sister, Dimitra, and I love cooking, so we created a blog where we share delicious plant-based recipes made with wholesome ingredients! Now I am cooking solo and my goal is to prove that healthy vegan food can be really awesome! So follow me on my culinary adventures at The Veggie Sisters.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]

Chocolate Caramel Peanut Butter Bars [Vegan, Gluten-Free]

Spinach Artichoke Soup [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Mushroom Stuffed Shells [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×