vegan stuffed shells

vegan stuffed shells
vegan stuffed shells

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • vegan “ricotta”: (can be made ahead)

  • 1.5

    cups cashews, soak overnight & drain

  • 2

    cloves garlic

  • 2

    tablespoons lemon juice

  • 2

    tablespoons ume vinegar (or sub more lemon + salt)

  • 1/4

    cup water (just enough to get the blade going)

  • salt, pepper to taste

  • 1/2

    cup crumbled firm tofu

  • 1

    teaspoon dried oregano

  • 1/2

    teaspoon red pepper flakes

  • 1

    cup finely chopped raw kale (or spinach)

  • handful of chopped chives and/or other fresh herbs

  • salt & pepper, to taste

  • for the shells:

  • 16

    jumbo shells

  • a few cups of marinara sauce

  • drizzle of olive oil

  • (very optional) - top with grated parmesan or pecorino cheese

Directions

Instructions Preheat oven to 350. In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking. Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste. Cook your shells in salty water until al dente. Prepare a baking dish with a good slathering of marinara at the bottom. Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil. Bake for 25 minutes.

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