Vegan Stuffed Shells with Tofu Ricotta & Butternut Squash Alfredo


Vegan Stuffed Shells with Butternut Squash Alfredo is the very best consolation meals casserole to feed a giant crowd! Crammed with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time household favourite. Use Pumpkin or different winter squash.

overhead shot of vegan stuffed shells with tofu ricotta and butternut squash

Coming at you with a traditional Italian consolation meals traditional with a seasonal twist! Vegan Stuffed Shells with Butternut Squash!

These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety easy and tacky butternut squash alfredo sauce. Good for vacation gatherings, household dinners, date evening…actually any event that begs for some critical vegan consolation meals!

a spoon holding a vegan stuffed shell filled with tofu ricotta

Let’s speak in regards to the tofu ricotta. I’m consistently blown away by the wonders of tofu. If you’re skeptical whether or not this isn’t gonna find yourself being all bizarre and tasteless – by no means concern! The tofu mixed with dietary yeast, almond flour, Italian seasonings, lemon and tofu makes for the proper ricotta substitute. A bit tangy, a bit tacky however very gentle in style. Some spinach in it makes the filling extremely scrumptious. And fewer or extra spinach to choice.

The butternut alfredo is customized from my creamy butternut carbonara. That sauce is so scrumptious and works amazingly right here. Use pumpkin or different winter squash in case you like! Stuffed Shells normally find yourself taking lengthy prep occasions since you pre-cook the pasta and the sauce. On this recipe I’m utilizing raw pasta! that will get cooked with the sauce whereas baking similar to my baked rigatoni recipe. No coping with giant pots of scorching water!

overhead shot of vegan stuffed shells with butternut squash, spinach and vegan ricotta


By the way in which, this stuffed shells recipe would additionally work for making cannelloni – merely stuff the cannelloni pasta with the ricotta filling as you’d for the shells and bake within the alfredo sauce. Baking time would possibly fluctuate barely.

MORE VEGAN PASTA RECIPES FROM THE BLOG:

vegan ricotta stuffed shells being served with a silver serving spoon

vegan butternut squash & tofu ricotta stuffed shells on a white plate

Vegan Butternut & Tofu Ricotta Stuffed Shells

Vegan Stuffed Shells with Butternut Squash Alfredo is the very best consolation meals casserole to feed a giant crowd! Crammed with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time household favourite. Can use pumpkin or different wint squash.

Prep Time15 minutes

Prepare dinner Time51 minutes

Whole Time1 hr 6 minutes

Course: Principal Course

Delicacies: Italian

Key phrase: butternut squash stuffed shells, vegan stuffed shells

Servings: 6

Energy: 252kcal

Writer: Vegan Richa

Substances

For the butternut squash alfredo:

  • 2 tsp olive oil
  • 1/4 cup (40 g) finely chopped onion
  • 2 garlic cloves minced
  • 1 tbsp recent sage
  • 1/4 tsp every of purple pepper flakes and black pepper
  • 1/4 salt
  • 1/3 cup (43 g) of cashews
  • 2 tbsp nutritional yeast
  • 2 cups (280 g) of cubed butternut squash
  • 1 1/4 cup (295.74 ml) inventory
  • 2 tsp lemon juice
  • 1/2 tsp miso elective

For the tofu ricotta:

  • 8-9 ounces (226.8 g) of agency tofu pressed for 10 minutes.
  • 2 tsp further virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • zest of 1 / 4 of a lemon
  • 3 tbsp almond flour
  • 1 tsp oregano
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbs recent basil
  • 3 oz (85.05 g) of recent or frozen thawed, and squeezed-out spinach.

Different

  • 16 jumbo shells
  • 1 cup veggie inventory
  • recent sage, vegan Parmesan, pepper flakes for garnish

Directions

Directions for the butternut squash alfredo:

  • Warmth a skillet over medium warmth, add the oil, onion, garlic, sage, and salt and prepare dinner till golden.

  • Then add within the pepper, cashews, butternut squash and blend effectively and prepare dinner for 1 minute. Then add within the dietary yeast, vegetable broth, lemon juice, miso, and blend effectively. Cowl and prepare dinner till the butternut squash is tender, about 9-10 minutes. Take off the warmth and let it cool fully. Then mix till easy and put aside.

For the tofu ricotta:

  • In a meals processor, add the tofu and the remainder of the elements, besides spinach, and course of till the combination is effectively blended, then add the spinach and pulse just a few occasions, in order that the spinach is included evenly, and put aside.

  • Take about 15-20 shells, these are raw shells. Then press the tofu ricotta into the shells.

  • Grease a 9 by 11 inch baking dish. Switch half of the butternut squash into the baking dish, and assemble and place the shells within the sauce.

  • Gently add 1 cup of veggie broth round in order that the shells are greater than 3/4 submerged within the water sauce combination.

  • Cowl the baking dish with foil and bake at 400 levels F ( 205 C) for 35-40 minutes. You’ll be able to verify at 35 minutes to see if the shells are completed. The highest of the shells may be barely crispy, however the remainder of the shells that touched liquid needs to be completed.

  • Take away the dish from the oven and let it sit coated for one more 10 minutes. Open the lid, and sprinkle some olive oil, or vegan parmesan, and pepper flakes on high. Add some sage or recent basil. To serve, serve the shells with the reserved butternut squash sauce. If the butternut squash sauce has thickened an excessive amount of, you may add in some broth to skinny it out to drizzle it all around the shells and serve. The shells will preserve within the fridge for 3 days

Notes

  • The casserole will preserve within the fridge for 3 days
  • Save time by making the sauce and tofu ricotta a day upfront. The sauce will thicken up within the fridge, so it’s possible you’ll must skinny it with a little bit of non-dairy milk or broth earlier than assembling the dish.
  • Leftover stuffed shells are freezer-friendly. Simply seal them up and freeze. Then, if you’re able to eat them, thaw and microwave or bake till they’re scorching.
  • Soy free: use retailer purchased vegan ricotta or selfmade cashew or almond ricotta. Omit the miso
  • Nut-free : use pumpkin seeds or silken tofu as a substitute of cashews within the alfredo. Omit almond flour from tofu ricotta
  • You should use kabocha squash and even pumpkin as a substitute of butternut squash.
  • Make certain to squeeze out all of the liquid from the spinach and press the tofu. We wish to eliminate all pointless water. 

Diet

Diet Info

Vegan Butternut & Tofu Ricotta Stuffed Shells

Quantity Per Serving

Energy 252 Energy from Fats 90

% Every day Worth*

Fats 10g15%

Saturated Fats 1g6%

Sodium 426mg19%

Potassium 448mg13%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 3g3%

Protein 12g24%

Vitamin A 6447IU129%

Vitamin C 16mg19%

Calcium 113mg11%

Iron 3mg17%

* P.c Every day Values are primarily based on a 2000 calorie weight loss plan.

 

Substances used for making vegan Stuffed Shells with butternut squash alfredo:

For the butternut squash alfredo:

  • finely chopped onion and garlic fried in olive oil with some garlic, sage and pepper are the bottom for the butternut squash alfredo
  • cashews nuts add the creaminess to the sauce. We don’t must soak them as they’re cooking within the sauce.
  • I like so as to add some dietary yeast in addition to miso paste for that tacky taste and to up the umami
  • I used recent butternut squash for the alfredo sauce however you should use frozen
  • We add a little bit of inventory to the sauce get that completely easy texture
  • lemon juice

For the tofu ricotta 

  • agency tofu, pressed for 10 minutes to take away the water.
  • almond flour thickens the vegan cheese combine a bit
  • to get that tacky style we add some dietary yeast
  • like with conventional spinach & ricotta stuffed shells we add some recent of frozen spinach to the combination. Make certain to squeeze out all of the water from the spinach
  • seasonings are lemon juice, lemon zest, oregano, garlic, and basil

Ideas & Substitutions:

  • Save time by making the sauce and tofu ricotta a day upfront. The sauce will thicken up within the fridge, so it’s possible you’ll must skinny it with a little bit of non-dairy milk or broth earlier than assembling the dish.
  • Leftover stuffed shells are freezer-friendly. Simply seal them up and freeze. Then, if you’re able to eat them, thaw and microwave or bake till they’re scorching.
  • Not into tofu? Depart it out and use selfmade cashew or almond ricotta as a substitute.
  • As an alternative of miso paste, simply add extra dietary yeast.
  • You should use kabocha squash and even pumpkin as a substitute of butternut squash.
  • Make certain to squeeze out all of the liquid from the spinach and press the tofu. We wish to eliminate all pointless water.

The best way to make Vegan Butternut Squash stuffed shells

mis en place for vegan stuffed shells recipe

Directions for the butternut squash alfredo:

Warmth a skillet over medium warmth, add the oil, onion, garlic, sage, pepper flakes, salt and prepare dinner till golden.
Then add within the pepper, cashews, butternut squash and blend effectively and prepare dinner for 1 minute. Then add within the dietary yeast, vegetable broth, lemon juice, miso, and blend effectively. Cowl and prepare dinner till the butternut squash is tender, about 9-10 minutes. Take off the warmth and let it cool fully. Then mix till easy and put aside.

For the tofu ricotta:

In a meals processor, add the tofu and the remainder of the elements, besides spinach, and course of till the combination is effectively blended, then add the spinach and pulse just a few occasions, in order that the spinach is included evenly, and put aside.

shell pasta being stuffed with tofu ricotta spinach mix

Take about 15-20 shells, these are raw shells. press the tofu ricotta into the shells.

overhead shot of vegan tofu ricotta stuffed shells on butternut squash alfredo

Switch half of the butternut squash sauce right into a 9×11 baking dish, or bigger, and assemble and place the shells within the sauce.

overhead shot of casserole dish with vegan stuffed shells before baking

Gently add one cup of veggie broth round in order that the shells are greater than 3/4 submerged within the water sauce combination.

a casserole dish covered with aluminum foil

Cowl the baking dish with foil and bake at 400 levels Fahrenheit for 35-40 minutes. You’ll be able to verify at 35 minutes to see if the shells are completed.

baked vegan stuffed shells in a casserole dish

The highest of the shells may be barely crispy in the event that they weren’t immersed within the sauce however the remainder of the shell needs to be completed.

overhead shot of a casserole dish with vegan ricotta stuffed shells with butternut alfredo

Take away the dish from the oven and let it sit coated for one more 10 minutes. Open the lid, and sprinkle some olive oil, or vegan parmesan, and pepper flakes on high.

Add some sage or recent basil.

a serving of vegan stuffed shells

To serve, serve the shells with a few of the butternut squash sauce. If the butternut squash sauce has thickened an excessive amount of, you may add in some broth to skinny it out to drizzle it all around the shells and serve. The dish will preserve within the fridge for 3 days

butternut squash alfredo sauce being drizzled on vegan stuffed shells on a white plate

HOW TO STORE vegan stuffed shells:

This vegan pasta bake might be frozen. As soon as cooked, let it cool fully, then cowl tightly with foil and freeze. When able to serve, bake at 350 levels for 20 minutes or till heat. Leftovers will preserve within the fridge for about 3-4 days, making it a terrific meal prep for lunches.

 



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