loveandlemons4.9
Vegan Stuffed Shells with Kale
No one will know these vegan stuffed shells are dairy-free! The "ricotta" is made from crumbled tofu and cashew cream, giving it a delicious texture. Fresh herbs and kale pack color and flavor into this favorite stuffed shell recipe.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
cashews, soak overnight & drain1.5 cups(very optional) - top with grated parmesan or pecorino cheesegarlic2 cloveslemon juice2 tablespoonssalt, pepper to tastesalt & pepper, to taste
3
Scoop cashew cream into a large bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
dried oregano1 teaspoon(very optional) - top with grated parmesan or pecorino cheesesalt, pepper to tastesalt & pepper, to taste
4
Cook your shells in salty water until al dente.
5
Prepare a baking dish with a good slathering of marinara at the bottom.
6
Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil. Bake for ⏱️ 25 minutes.
drizzle of olive oil(very optional) - top with grated parmesan or pecorino cheese
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...