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Cook the vegan ground beef in olive oil over medium heat, breaking it into very small crumbles with a spatula.
Add the bell pepper, onion, and garlic and cook until softened. Season with smoked paprika, Italian seasoning, salt, and black pepper. Stir in the tomato paste.
To make the sauce, combine the strained tomatoes, agave syrup, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then add the garlic and cook for 1 more minute.
Stir ⅓ cup (80 ml) of the tomato sauce into the filling.
Cook the jumbo shells according to package directions until al dente. Drain and let cool just enough to handle.
Spread a layer of tomato sauce over the bottom of the baking dish. Stuff each shell generously with the filling and arrange in the dish.
Spoon a little tomato sauce over each shell.
Top each shell with half of a mini vegan mozzarella ball and a slice of black olive to create the pupil. Use a small amount of tomato paste to draw thin red veins over the mozzarella, then add a little fresh thyme if desired.
Bake at 350°F (180°C) for 15 minutes.