Vegan Butternut Squash Stuffed Shells Recipe

Vegan Butternut Squash Stuffed Shells Recipe
Vegan Butternut Squash Stuffed Shells Recipe

The "creamy" lemon, ricotta from the vegan butternut squash stuffing makes this recipe an all-time favorite blog!
I know - there is nothing particularly Thanksgiving-ey about this recipe. I have a number of vegetarian "main course" ideas that I think I will share this year. At the top of the list is a creamy vegan pan pie with a delicious layered crust ... but I didn't get there. I'm still happy with the idea and when I get there, it will be amazing ... but the week I make this recipe, I still have pumpkin leftovers, and I crave pasta. Pot pie must wait.
This recipe is loosely based on other shell stuffing recipes that I made for this blog a few years ago. It's a favorite, in large part because (in my opinion) it doesn't taste good vegan. "Ricotta" - made from cashew cream, crushed tofu, spices, and lemon zest - rich and flavorful. If your family doesn't know about tofu, don't tell them. They will never be suspicious here.
This vegan doll shell recipe is great for entertaining. Make it the main vegetarian on Thanksgiving or serve it for winter holidays!

Prep Time: 20 Mins
Cook Time: 35 Mins
Total Time: 55 Mins

Vegan Butternut Squash Stuffed Shells Recipe
Ingredient
  • 1½ cup diced butternut squash
  • Extra-virgin olive oil, for misting
  • 16 jumbo shells
Cashew Cream
  • 1½ cup raw cashews * (see note)
  • 1 glass of fresh water
  • 1 clove of garlic
  • 3½ tablespoons of fresh lemon juice
  • ½ teaspoon of sea salt
  • fresh pepper
Filling
  • 4 cups of fresh baby spinach
  • 1 cup of crushed hard tofu
  • 1 teaspoon of dried oregano
  • ½ teaspoon of lemon zest
  • pinch of red chili flakes
  • 1 cup of cashew cream (from the recipe above)
  • fresh sea salt and pepper

Instructions
  1. Preheat the oven to 350 ° F and coat the baking sheet with baking paper. Stir in butternut squash with drizzle of olive oil and a little salt and pepper. Bake until golden brown, 20 to 25 minutes.
  2. Make cashew cream: Mix with dried raw cashews, fresh water, garlic, lemon juice, ½ teaspoon of salt and pepper.
  3. Fill: In a medium skillet, heat the olive oil drizzle over medium heat. Add the spinach gradually, with a pinch of salt, and stir-fry until all the spinach is added and withered. Remove from heat and let cool slightly. Squeeze excess liquid and chopped. In a medium bowl, combine the spinach with crushed tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon of salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, add more salt and pepper as desired.
  4. Boil a large pot of salt water. Add clams and cook according to package instructions until al dente. Drain.
  5. Place the clams. Apply ¼ cup of cashew cream ordered at the bottom of the baking pan measuring 11x7 inches. Fill each shell that has been cooked with a few filling and a few cabbage butternut squash, and put it in the pan. Drizzle a little olive oil over the shell, cover with tinfoil, and bake for 15 minutes, or until hot. Remove from the oven and serve with the remaining cashew cream.
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