Vegan Pumpkin Stuffed Shells

Vegan Pumpkin Stuffed Shells

These amazing Pumpkin Stuffed Shells are the perfect comfort treat, they are flavorful, cheesy with all the pumpkin goodness of Fall. Gluten-Free shells filled with mouthwatering seasoned pumpkin flavored tofu ricotta, you will be coming back for more.

4.84 from 6 votes

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Course: Main Course

Cuisine: American, Italian

Keyword: Vegan Pumpkin Stuffed Shells

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 338kcal

Ingredients

8- ounces jumbo pasta shells

Cashew Sauce

1/2 cup cashews soaked with water for at least an hour
1/2 cup water
2 tablespoons nutritional yeast flakes (optional)
1 tablespoon onion chopped
1 clove garlic
1 teaspoon lemon juice
1 teaspoon sea salt

Pumpkin Tofu Ricotta Filling

1 block tofu extra-firm
1 batch cashew sauce recipe above
1 cup pumpkin puree
1/2 teaspoon basil
1/4 teaspoon dried parsley (extra for garnishing)
1 jar pasta sauce flavor of choice

Instructions

Bring a large pot of salted water to boil on medium-high heat. Add the shells and cook according to package directions until al dente. Drain and toss with olive oil.

To Make Cashew Sauce

To prepare cashew sauce. Place cashews, water, yeast flakes, onion, garlic, lemon juice, salt in a high speed blender.
Process until smooth and creamy,You may need to add extra water.

To Make Pumpkin Tofu Ricotta Filling

Drain and rinse tofu and place into a large bowl, mash with a fork, potato masher or hands.
Stir in cashew cream, pumpkin puree, basil and parsley.
Preheat oven 350 degrees F.
To assembly shells, spread pasta sauce on the bottom of baking dish, about 1 cup.
Fill each shell with pumpkin ricotta and line baking dish.
Garnish with extra pasta sauce and parsley.
Cover dish with foil and bake for 25- 30 minutes.
Enjoy with a salad!

Nutrition