These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food!
- Butternut Squash - Basil - Jumbo Shells - Vegan Parmesan Cheese - Oregano
View More
Onion, garlic, sage, and salt should all be added to a skillet that has been heated to medium heat. Cook until golden. Stir in the pepper, cashews, and butternut squash. Then stir in the miso, lemon juice, vegetable broth, and nutritional yeast. Simmer the butternut squash until fork-tender.
View More
Mix together the tofu with the rest of the ingredients, except for spinach, in a food processor. Process until the mixture is well blended, then add the spinach and pulse a few times to break it into pieces. --
View More
Take about 15-20 shells, these are uncooked shells. Then press the tofu ricotta into the shells. --
View More
Grease a 9 by 11 inch baking dish. Transfer half of the butternut squash into the baking dish, and assemble and place the shells in the sauce. Pack them well. – --
View More
Bake the shells in a preheated oven for 35-40 minutes. The top of the shells might be slightly crispy, but the rest of them should be done. Cover the baking dish with foil and bake at 400 degrees F (205 C) for 35 more minutes. --
View More
Remove the dish from the oven and let it sit covered for another 10 minutes. Sprinkle some olive oil, or vegan parmesan, and pepper flakes on top. Add some sage or fresh basil. To serve, serve the shells with the reserved butternut squash sauce. –
View More