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
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner