# Vegan sage and pumpkin ",ricotta", stuffed shells

This is a perfect recipe for a late night craving and it is so good.

- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- food processor
- bowl
- spatula
- pot
- colander
- baking pan
- tongs

## Source

- Original video: https://www.tiktok.com/@cookingwithpierre/video/7143783673257659691?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/6da298df-3659-49a2-8ca0-eaebf38ad25b
- Extracted: 2025-08-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt