Vegan sage and pumpkin ",ricotta", stuffed shells

Serves 1
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Directions

  1. 1Start by finely dicing and sautéing a white onion.
  2. 2Then add your tofu, olive oil, and nutritional yeast to a food processor.
  3. 3Combine the tofu mixture with a can of pumpkin puree.
  4. 4Fold the mixture together using a spatula.
  5. 5Once your onions have started to turn golden, add in a little bit of flour.
  6. 6Slowly add in a can of coconut milk to create a bechamel sauce.
  7. 7Add your seasonings: sage, nutmeg, garlic powder, salt, and pepper.
  8. 8Boil some jumbo shells.
  9. 9Put some bechamel sauce at the base of your baking pan.
  10. 10Fill your shells with the pumpkin mixture.
  11. 11Add more bechamel sauce on top.
  12. 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