Tempeh Stuffed Buffalo Shells

Tempeh Stuffed Buffalo Shells

Warming and satisfying pasta shells stuffed with meaty crumbled tempeh and cooked in a rich and buttery buffalo sauce! A delicious dish to enjoy on cold days!

  • Author: Full of Plants
  • Yield: 18-20 shells (about 4 servings) 1x


Buffalo Sauce

  • 1 cup (150g) raw cashews, soaked overnight
  • 1/2 cup (120ml) water
  • 3 tbsp (30g) nutritional yeast
  • 1/8 tsp salt
  • 1 tsp (5ml) lime juice
  • 3/4 cup (180ml) water
  • 1/2 cup (120ml) buffalo sauce (or homemade)
  • 2 tbsp (30ml) vegan butter
  • 1 tbsp (15ml) maple syrup
  • 1 clove of garlic
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika

Tempeh Shells

  • 1 tbsp (15ml) oil
  • 1 small onion, finely diced
  • 1 clove of garlic, minced
  • 7 ounces (200g) tempeh, finely crumbled
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp ground chili
  • 2 tbsp finely chopped cilantro
  • 1820 large pasta shells (about 2 cups / 130g)


Buffalo Sauce

  1. Drain the cashews and add to a high-speed blender with the 1/2 cup of water and the nutritional yeast. Blend on high-speed until you get a smooth cream. Transfer 1/3 cup of the cream to a small bowl and leave the rest in the blender.
  2. To the bowl, add the salt and lime juice, and mix to combine. Taste and adjust saltiness to your liking. This will be the “cheese” we will put on top of the shells. Cover with plastic film and set aside.
  3. To the blender, add 3/4 cup of water, buffalo sauce, vegan butter, maple syrup, garlic, onion powder, and smoked paprika to the rest of the cashew cream. Blend on high-speed until smooth and combined. Set aside.

Tempeh Shells

  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a non-stick skillet. Once hot, add onion and garlic and sautée for about 5 minutes or until golden brown. Next, add the crumbled tempeh and sautée for another 5 minutes. Add the soy sauce, maple syrup, chili, and chopped cilantro and stir to mix. Sautée for another 3-5 minutes. Transfer the tempeh to a bowl and let it cool a few minutes.
  3. In the meantime, boil a large pot of water. Once boiling, add the pasta shells and cook according to the package instructions (usually about 8 minutes). Drain the shells and rinse under cold water to remove some of the starch that could make them stick together.
  4. To assemble: lightly oil a 10×8-inch baking dish, or an iron skillet. Pour about 1 cup of the buffalo sauce into the bottom of the dish.
  5. Fill each pasta shell with about 1 tbsp of the crumbled tempeh mixture and place in the baking dish, open side up. Spoon some of the reserved cream cheese on top of each shell. Add the rest of the buffalo sauce on top of everything.
  6. Bake for about 20 minutes, or until golden brown. For a crispy top, place under the grill for a couple minutes. Let it cool a few minutes before serving!
  7. These stuffed shells will keep for up to 3 days in the refrigerator. To reheat, cover with foil and reheat in 350°F preheated oven for 25-30 minutes.


  • Serving Size: 1
  • Calories: 579
  • Sugar: 9.5g
  • Fat: 32.9g
  • Carbohydrates: 53.8g
  • Fiber: 4.5g
  • Protein: 23.3g