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Vegan Sweet Potato & Sage Stuffed Shells

Vegan Sweet Potato & Sage Stuffed Shells by @kellyjonesrd

Serves 4-6



  • 1 package of extra firm tofu
  • ½ c. sweet potato (mashed or puree)
  • ¼ c. + 1 tbsp. Glean Sweet Potato Flour
  • ¼ c. nutritional yeast
  • 3 tbsp packed fresh sage leaves
  • ¼ c. olive oil
  • 1 tbsp fresh squeezed lemon juice
  • 3 cloves garlic or 1 ½ tsp granulated garlic
  • ½ tsp salt
  • 5-6 oz. package fresh spinach (or one cup cooked from frozen)


  • 1/2 c. raw unsalted cashews, soaked overnight
  • 2 tbsp. vegan butter
  • 1 tbsp. flour (all purpose or wheat)
  • 2 c. unsweetened soy milk
  • 1 tsp granulated garlic
  • Dash of nutmeg
  • 2 tbsp. Glean Cauliflower Flour
  • ½ tsp. salt


  • 1/2 package pasta shells (20 shells)
  • 1 tbsp. olive oil


  1. Drain tofu package and add to Ninja Smart Screen food processor attachment. Top with Sweet Potato Goodness, nutritional yeast, sweet potato, sage, olive oil and lemon juice. Pulse on and off until mixture is settled and fully incorporated. Add garlic and salt and pulse about 5 seconds to incorporate.
  2. Heat spinach in a medium skillet over low-medium. Add a splash of water and cover, letting cook no more than 5 minutes, until wilted.
  3. Incorporate the spinach into the tofu ricotta in a medium mixing bowl.
  4. Fill a large stockpot with water and bring to a boil to cook your shells. Cook for 9 minutes or per package instructions.
  5. While the water is boiling and pasta is cooking, heat the butter in a small to medium sized saucepan. Once melted, whisk in the flour. Once the flour and butter are bubbling slightly, whisk in the soy milk (preferably at room temp). Whisk regularly, and remove from heat after about 5 minutes (or 8 minutes if adding cool milk).
  6. Add drained cashews + 2 tbsp of soaking water into the Ninja Smart Screen blender attachment. To that, add the cream sauce, garlic, nutmeg, Cauliflower Goodness, and salt. Blend on the puree setting for 30 seconds, or until creamy.
  7. When shells are done cooking, drain and let cool on a baking sheet. Set oven to 400 degrees and add tsbp of olive oil to the bottom of a 9x13 baking dish. Pour 2/3 cup of the cream sauce into the baking dish as well to coat the bottom.
  8. Fill the shells with the tofu ricotta mixture and set in the dish. Once all shells have been filled, cover them with the remainder of the sauce. Cover the baking dish and cook for 30 minutes.
  9. Serve right away!



 Instagram: @kellyjonesrd

Kelly Jones is a registered dietitian, board certified in sports nutrition, who works as a professor, nutrition communications consultant and media spokesperson. She’s promotes a nourishing, yet flexible, plant forward eating pattern as well as an intuitive and sustainable lifestyle. As a new mom who loves fitness, her blog and Instagram page offer recipes and tips to fuel a busy and active lifestyle. 

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