Description
Delight in these Pumpkin Stuffed Shells with Sage Cream, a perfect fall-inspired vegan dish combining creamy tofu ricotta and spiced pumpkin filling baked to perfection, then topped with a luscious sage cashew cream. This recipe is simple, flavorful, and ideal for a cozy meal that tastes even better the next day.
Ingredients
Scale
Shells
- ½ package of large shells
Tofu Ricotta Filling
- 14 ounces of extra firm tofu (pressed)
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- Pepper to taste
- 1 tablespoon of cornstarch mixed with 1 tablespoon warm water
- 1 tablespoon of lemon juice
Pumpkin Filling
- ½ teaspoon of smoked paprika
- ¼-½ teaspoon of salt
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of ground cloves
- 1 (16 ounce) can of pumpkin
- 1 teaspoon of maple syrup
Sage Cashew Cream
- 1 cup of cashews (soaked and drained, soaked at least 2 hours)
- ¼ cup of chopped fresh sage
- 1 tablespoon of miso paste
- ¾ teaspoon of garlic powder
- ¾ cup of plant-based milk
Instructions
- Cook the shells: Boil the large shells according to the package instructions until al dente. Drain and set them aside to cool, preparing them for stuffing.
- Prepare the tofu ricotta filling: In a mixing bowl, combine the pressed tofu, nutritional yeast, dried basil, dried oregano, ½ teaspoon salt, pepper to taste, cornstarch mixed with warm water, and lemon juice. Mix thoroughly to form a ricotta-like consistency and set aside.
- Prepare the pumpkin filling: In another bowl, combine the smoked paprika, ¼ to ½ teaspoon of salt, nutmeg, ground cloves, canned pumpkin, and maple syrup. Mix well and set aside.
- Stuff the shells: Carefully fill each cooked shell with a mixture of the tofu ricotta and the pumpkin filling until full. Arrange the stuffed shells on a baking dish.
- Bake the shells: Preheat the oven to 350°F (175°C). Bake the stuffed shells in the oven for 15 minutes to heat through and meld flavors.
- Make the sage cashew cream: While the shells bake, blend the soaked cashews, chopped fresh sage, miso paste, garlic powder, and plant-based milk in a blender until the mixture is smooth and creamy. Set aside.
- Serve: Once the shells are done baking, drizzle them generously with the sage cashew cream and serve warm for a comforting, flavorful dish.
Notes
- It’s Fall and time for pumpkin everything! This sweet and savory pumpkin stuffed shells dish is easier to make than you’d expect and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 6 g
- Sodium: 488 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
