Vegan sage and pumpkin ",ricotta", stuffed shells
Serves 1
Directions
- 1Start by finely dicing and sautéing a white onion.
- 2Then add your tofu, olive oil, and nutritional yeast to a food processor.
- 3Combine the tofu mixture with a can of pumpkin puree.
- 4Fold the mixture together using a spatula.
- 5Once your onions have started to turn golden, add in a little bit of flour.
- 6Slowly add in a can of coconut milk to create a bechamel sauce.
- 7Add your seasonings: sage, nutmeg, garlic powder, salt, and pepper.
- 8Boil some jumbo shells.
- 9Put some bechamel sauce at the base of your baking pan.
- 10Fill your shells with the pumpkin mixture.
- 11Add more bechamel sauce on top.
- 12Bake the shells.
Ingredients
- white onion
- olive oil
- Tofu
- nutritional yeast
- 1 can pumpkin puree
- flour
- 1 can coconut milk
- sage
- nutmeg
- garlic powder
- salt
- pepper
- jumbo shells
Equipment
panfood processorbowlspatulapotcolanderbaking pantongs
Related recipes
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner