Vegan Stuffed Shells
I made the most amazing stuffed shells last night. Tim even liked them, and said he almost prefers the vegan filling to the regular ricotta. It made a 9x13 pan and a smaller 8x8 pan. I tentatively topped the smaller pan with Follow Your Heart vegan mozzarella - I say tentatively because I was severely traumatized by VeganRella a few years ago. *shudder* But, it was surprisingly nommable!
I'm currently eating leftovers for breakfast *grin*
Here's what I did:
Cashew Ricotta:
1/2 cup raw cashews
1/4 cup lemon juice
2 tbsp olive oil
1 block firm tofu, drained and crumbled
3 cloves roasted garlic
1/2 bunch steamed lacinto kale
basil
garlic powder
salt
pepper
* whiz cashews, lemon juice, oil, garlic and kale in a food processor.
* add tofu, and spices. Whiz until all incorporated.
* adjust spices if necessary.
Marinara Sauce:
olive oil
3 fresh tomatoes, peeled and squished
3 cans tomato sauce
a hefty squeeze of tomato paste
5 cloves roasted garlic
onion
red pepper
celery
sliced crimini mushrooms
red pepper flakes
basil
pepper
salt
garlic powder
vegan Worchester sauce
* in a large saucepan, sweat aromatics with just a little bit of salt until soft.
* in a separate pan, saute mushrooms until brown, in small batches if necessary. Set aside.
* Add all tomatoes and roasted garlic to the aromatics, as well as spices. Stir, and let simmer for 10-15 minutes. Taste and adjust seasonings.
* use a stick blender to puree sauce.
* toss in the mushrooms and let simmer until you're ready for it.
I'm currently eating leftovers for breakfast *grin*
Here's what I did:
Cashew Ricotta:
1/2 cup raw cashews
1/4 cup lemon juice
2 tbsp olive oil
1 block firm tofu, drained and crumbled
3 cloves roasted garlic
1/2 bunch steamed lacinto kale
basil
garlic powder
salt
pepper
* whiz cashews, lemon juice, oil, garlic and kale in a food processor.
* add tofu, and spices. Whiz until all incorporated.
* adjust spices if necessary.
Marinara Sauce:
olive oil
3 fresh tomatoes, peeled and squished
3 cans tomato sauce
a hefty squeeze of tomato paste
5 cloves roasted garlic
onion
red pepper
celery
sliced crimini mushrooms
red pepper flakes
basil
pepper
salt
garlic powder
vegan Worchester sauce
* in a large saucepan, sweat aromatics with just a little bit of salt until soft.
* in a separate pan, saute mushrooms until brown, in small batches if necessary. Set aside.
* Add all tomatoes and roasted garlic to the aromatics, as well as spices. Stir, and let simmer for 10-15 minutes. Taste and adjust seasonings.
* use a stick blender to puree sauce.
* toss in the mushrooms and let simmer until you're ready for it.