I tweaked this recipe a bit and it was fabulous. Really healthy, too. Original recipe from VeganFoodLover.com.
Ingredients
-1/2 box of stuffed shells
For the vegan ricotta:
-1 package firm tofu, drained and pressed
-1/2 cup nutritional yeast
-2 tbsp olive oil
-2 tbsp lemon juice
-4 cloves garlic
-1 large bunch basil, rinsed
-2 tsp sea salt
-2 tsp black pepper
For the stuffing:
-1 can pumpkin
-1 bunch kale, chopped
-1 small onion, diced
-3 cloves garlic
-1 cup mushrooms, sliced
-1 tsp sea salt
-1 tsp black pepper
-1 tsp basil
-1 tsp oregano
-1 tsp red pepper flakes
-1 cup vegan cheddar
Method:
Heat oven to 350ºF. Cook pasta according to package directions.
In a food processor, combine the ingredients for the vegan ricotta and blend until smooth.
In
a pan over medium heat, simmer onions and kale in olive oil and a tbsp
of water for about 30 minutes, covered, checking periodically so it
doesn't burn. Add garlic, mushrooms and spices and sauté for 10 minutes. Remove from heat and mix in pumpkin.
Layer
a small amount of vegan ricotta on the bottom of an oven safe dish.
Stuff shells with pumpkin mixture and place in a single layer over the
vegan ricotta. Top with more vegan ricotta, making sure to get in
between the shells, and add vegan mozzarella on top of that. Bake for 30
minutes until the cheese is melted.
