Oil-Free • Whole Food Plant-Based • Dairy-Free • Comfort Food
These Vegan Pierogi Stuffed Shells combine the cozy flavors of traditional Polish pierogi with the ease of baked jumbo pasta shells. They’re filled with creamy mashed potatoes, savory onions, and dairy-free goodness, then smothered in a rich, velvety vegan cream sauce.
This version is oil-free and whole-food plant-based (WFPB), using potatoes, cashews, and simple plant-based ingredients for a satisfying, creamy casserole.
PREP TIME
30 min
COOK TIME
35 min
TOTAL TIME
1 hr 5 min
SERVINGS
6
Dietary notes
Vegan · Oil-free · No added refined oils · WFPB-friendly
Ingredients
Ingredient checklist
0/20
For the stuffed shells20–24 jumbo pasta shells (check that they are egg-free)3 medium potatoes, peeled and cubed (about 600 g)1 medium yellow onion, finely diced2–3 tablespoons vegetable broth or water, for sautéing2 tablespoons nutritional yeast1 teaspoon garlic powder½ teaspoon onion powderSalt and black pepper, to taste
For the creamy vegan sauce1 cup raw unsalted cashews, soaked and drained1½ cups unsweetened plant milk (soy or oat works well)¾ cup vegetable broth2 tablespoons nutritional yeast1 tablespoon lemon juice1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried dill (optional)Salt and black pepper, to taste
For topping2 tablespoons chopped fresh parsleyA pinch of black pepperOptional: finely chopped chives or fresh dill
Copy ingredient list
Instructions
1. Cook the potatoes
Place the cubed potatoes in a saucepan and cover with water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain well and return them to the pan.
2. Cook the onions without oil
Add the diced onion to a nonstick skillet with 2 tablespoons of vegetable broth or water. Cook over medium heat for 6–8 minutes, stirring frequently. Add another splash of liquid whenever the onions begin to stick. Cook until soft and lightly golden.
3. Make the pierogi-inspired filling
Mash the cooked potatoes until mostly smooth. Stir in the cooked onions, nutritional yeast, garlic powder, onion powder, salt, and pepper. Add a splash of plant milk if needed to make the mixture creamy but firm enough to spoon into the shells.
4. Blend the creamy sauce
Drain the soaked cashews. Blend them with the plant milk, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, dill if using, salt, and pepper. Blend for 1–2 minutes, scraping down the sides if needed, until completely smooth.
If the sauce is too thick to pour, blend in a little more broth or plant milk.
5. Cook and stuff the pasta shells
Preheat the oven to 190°C (375°F). Cook the jumbo shells in boiling water according to the package directions, stopping 1–2 minutes before fully tender. Drain gently and allow them to cool enough to handle.
Spoon the potato filling into each shell, using approximately 1–2 tablespoons per shell.
6. Assemble the casserole
Spread a thin layer of the cashew sauce across the bottom of a large baking dish. Arrange the stuffed shells in a single layer. Pour the remaining sauce evenly over the shells, making sure most of the pasta is coated to prevent it from drying out.
7. Bake until creamy and bubbling
Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until the sauce is bubbling around the edges and the shells are heated through.
If the sauce thickens too much, stir a few tablespoons of warm vegetable broth into the exposed sauce around the shells.
8. Garnish and serve
Let the casserole rest for 5–10 minutes. Sprinkle with fresh parsley, chives, or dill and a little black pepper. Serve warm while the sauce is silky and creamy.
Tips for the best results
- For the creamiest sauce: Soak the cashews in hot water for 20–30 minutes, or in cold water for 4 hours or overnight. Drain before blending. If you don’t have a high-speed blender, soak them longer.
- Don’t overcook the shells: Slightly undercook them before stuffing, as they’ll soften further in the oven.
- Make it more like traditional pierogi: Add ½–¾ cup of finely shredded vegan cheese to the potato filling, provided it fits your preferred WFPB approach. For a stricter whole-food version, stick with nutritional yeast.
- Want more onion flavor? Reserve a spoonful of the cooked onions to scatter over the finished casserole.
- Keep it oil-free: Use vegetable broth or water for sautéing and check pasta labels for unnecessary added oils.
Storage and meal prep
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed, freezer-safe container for up to 2–3 months. The sauce may change texture slightly after thawing.
- Reheat: Cover and warm in the oven at 175°C (350°F) until heated through, adding a splash of plant milk or broth if needed. Individual portions can also be microwaved.
Make-ahead option: Prepare the filling and sauce up to 2 days ahead. Assemble the casserole, cover, and refrigerate. When baking straight from the fridge, allow extra time for the center to heat through.
Serving suggestions
Fresh green salad
Balances the rich, creamy filling.
Roasted vegetables
Broccoli, carrots, or green beans work well.
Estimated nutrition
Per serving, assuming 6 servings and the ingredients above:
| Nutrient | Approximate amount |
|---|---|
| Calories | 400–500 kcal |
| Protein | 12–16 g |
| Carbohydrates | 55–65 g |
| Fat | 12–18 g |
| Fiber | 5–8 g |
Values vary with the type of pasta, plant milk, cashews, and portion size. These estimates are not lab-tested.
Enjoy your creamy, comforting Vegan Pierogi Stuffed Shells — all the cozy flavors of potato-and-onion pierogi in an easy, baked, oil-free pasta casserole!
