Vegan Stuffed Shells With Cauliflower Ricotta
Ingredients
The shells and filling
-
20
jumbo shells
jumbo shells
-
1
cup
raw cauliflower
-
½
cup
raw cashews
-
½
cup
raw almonds
-
½
cup
unsweetened cashew or almond milk
-
½
cup
veggie broth
-
4
cloves
garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
cup
fresh spinach
The roasted tomato sauce
-
8
cloves
garlic
-
19
tablespoons
veggie broth
-
56
ounces
diced fire roasted tomatoes
-
1
cup
fresh basil
-
2
teaspoons
sea salt
Almond Cashew Parmesan
-
½
cup
raw almonds
-
2
tablespoons
raw cashews
-
2
tablespoons
hemp seeds
-
¼
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo shells until al dente according to package directions.
- For the roasted tomato sauce, sauté chopped garlic and 2 tablespoons of veggie broth until fragrant, then add the remaining ingredients and simmer.
- To make the almond cashew Parmesan, blend all ingredients in a food processor until crumbly.
- For the ricotta filling, blend cauliflower, cashews, almonds, nut milk, broth, garlic, salt, and pepper until smooth, then pulse in the spinach.
- Rinse the cooked shells with cold water, then fill each shell with the ricotta mixture and place in a baking dish.
- Spread 1 cup of the tomato sauce in the baking dish, place the stuffed shells, drizzle with remaining sauce, and sprinkle with Parmesan.
- Cover and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
- Let it set for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
5
Calories
511
Total fat
25g
Total carbohydrates
55g
Total protein
19g
Sodium
884mg
Cholesterol
1mg
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