These vegan stuffed shells with cauliflower ricotta won’t let you down…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
Almond Cashew Parmesan:
- ½ cup raw almonds
- 2 tablespoons raw cashews
- 2 tablespoons hemp seeds
- ¼ teaspoon sea salt (add up to 1/4 teaspoon more if needed)
Roasted Tomato Sauce:
- 8 cloves garlic, chopped
- 19 tablespoons veggie broth, low sodium if needed (1 cup plus 3 tablespoons, see note)
- 56 ounces diced fire roasted tomatoes (two 28 ounce cans)
- 1 cup fresh basil, chopped
- 2 teaspoons sea salt
- 20 jumbo shells
- 1 cup raw cauliflower (cut into small enough pieces to fill the cup)
- ½ cup raw cashews (see note)
- ½ cup raw almonds (see note)
- ½ cup unsweetened cashew or almond milk (or use low sugar Silk Protein Nutmilk for a higher protein meal)
- ½ cup veggie broth, low sodium if needed
- 4 cloves garlic
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup fresh spinach
Preparation Method
- Preheat oven to 350 F (175 C)
- Cook shells to al dente texture, according to package directions. I cooked mine for about 6 minutes.
Make the roasted tomato sauce:
- Add the chopped garlic and 2 tablespoons of veggie broth (or you can use a drizzle of oil) and sauté over medium heat for 1-2 minutes until fragrant.
- Then add the rest of the ingredients and turn the heat down to medium-low.
- Allow simmering while preparing the rest of the meal.
Make almond cashew Parmesan:
- Add all ingredients to a food processor and blend until you get a crumbled Parmesan-like texture.
make ricotta filling
- Blend cauliflower, cashews, almonds, nut milk, broth, garlic, salt and pepper in a food processor.
- Keep blending until you get a ricotta-like texture.
- Add spinach and pulse to incorporate.
Assemble shells:
- When the shells are done, rinse with cold water so they aren’t too hot to handle.
- Put 1 cup of the tomato sauce in the bottom of a 9 x 12 baking dish.
- Stuff each shell with 1 ½ – 2 tablespoons of filling and place side by side in the baking dish.
- Drizzle the rest of the tomato sauce on top, then sprinkle with ¼ cup Parmesan.
- Bake covered for 25 minutes. Uncover and bake an additional 10 minutes.
- Allow setting about 5-10 minutes after baking. Serve while still nice and warm.
Enjoy it!!
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