Vegan Pumpkin Stuffed Shells
549 views · Published 18 October 2014 · 6:42 · Indexed 20 October 2026
Channel: The Veggie Nut · 2014 · Howto & Style
These are seriously delicious! If you have a lasagna pan, use that instead. I didn't have one, so I used a casserole dish. Ingredients -2 boxes of jumbo shells (you will have some left over, so you can just use one box, or make more filling) *Filling -1 can of pumpkin -1 package of silken tofu -1/2 cup of daiya cheese -1/4 tsp of garlic powder -pinch of salt & pepper -around 7 leaves of fresh sage *Sauce -1 cup of soaked raw cashews (it would work if they weren't soaked too) -1 & 1/2 cup of non-dairy milk -2 Tbsp of nutritional yeast -2-3 leaves of fresh sage -1/2 tsp of garlic powder (or 2 cloves of garlic) -1/4 tsp of salt -1/4 tsp of pepper cook pasta shells drain, let cool Mix stuffing ingredients in a bowl Blend sauce ingredients in blender take a tray or casserole dish and poor in some of the sauce, next stuff shells and put on top of sauce. Cover will foil and bake in a preheated oven @ 375 degrees for around 15 minutes. Serve some shells on a dish, poor over some of the sauce on top. Eat and enjoy. Top with some pumpkin seeds.
