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+ servings

Vegan Pumpkin Stuffed Shells

Easy to make and packed with flavor, these stuffed shells are perfect to prep ahead for the holidays!
Course: dinner, Main Course
Cuisine: American, Italian
Servings: 18 jumbo shells
Calories: 145kcal

Ingredients

For the Tofu Ricotta Filling

  • 16 ounces firm tofu pressed*
  • 3 tablespoons lemon juice about 1-2 lemons, depending on size
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 10 ounces frozen spinach defrosted and pressed

For the Pumpkin Sauce

  • ½ cup raw cashews soaked, rinsed and drained**
  • 2 tablespoons extra virgin olive oil
  • ½ cup finely chopped shallot about 2 large shallots
  • 3-4 garlic cloves minced
  • 15 ounces pumpkin puree
  • 1 teaspoon vegetable boullion
  • ½ cup water
  • cup nutritional yeast
  • 1 tablespoon white vinegar or more, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • ½ teaspoon salt & pepper or more, to taste
  • 1 12-ounce package jumbo shells
  • ¼ cup seasoned breadcrumbs optional

Instructions

Prepare the Filling

  • Using your hands, roughly crumble the tofu into the bowl of a blender or a food processor. Add the lemon juice, nutritional yeast, garlic powder, oregano, and salt. Blend until smooth and creamy, scraping down the sides in between blending, as needed. Note: depending on the water content of your tofu, you may need to add a few tablespoons of water to help it blend. You don't want to add too much and dilute the flavor so only add one tablespoon at a time.
  • Once the frozen spinach has defrosted, place it in a strainer. Fold a few paper towels (or cotton towel) together and use them to press on top of the spinach so that the excess water strains out of the bottom. Repeat this step until the spinach is mostly dry. 
  • Transfer the tofu ricotta to a large bowl. Add the pressed spinach then stir until evenly combined. Set aside in the refrigerator until ready to use.

Prepare the Sauce

  • In a large skillet, warm two tablespoons olive oil over medium heat. Add the shallot and cook for about 3 minutes, until translucent and fragrant. Add the garlic and continue to cook for another 2 minutes. Remove from heat and set aside.
  • In a high speed blender, add the pumpkin puree, bouillon, drained (soaked) cashews, cooked shallot/garlic, water, nutritional yeast, vinegar, paprika, sage, salt & pepper. Blend on high until smooth. Taste test to see if you prefer more vinegar or seasonings then add, as desired. Set aside.

Prepare the Shells

  • Preheat the oven to 350°F. Lightly grease the bottom of 9x13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Cook the box of jumbo shells as directed. It should make more than 18 shells, however, It’s good to have extra on hand in case some break. Once they are cooked al dente, strain the shells and rinse with cold water (so that they don’t stick together).
  • Carefully handling the cooked shells, use a spoon to fill each one with tofu ricotta, until there isn't any ricotta left. You should have about 18 shells in total. Arrange them in the baking dish then top with pumpkin sauce. Sprinkle with breadcrumbs (if desired).
  • Cover the baking dish with foil (or parchment paper) and bake for 25-minutes. Remove foil and bake for another 10 minutes. Remove from the oven and set aside to cool for several minutes. Serve warm and enjoy!

Notes

*Depending on the brand of tofu, you may not need to press it before using in this recipe. I do so as a matter of habit and then add water back as needed. To press, simply place between two kitchen towels with a cookbook on top and allow to sit for 15-20 minutes.
**I typically give the cashews a quick soak by covering them with boiling water for 30-minutes. However, you can also soak them in room temperature water for at least 6-hours or overnight. 
Nutrition Facts are for 1 stuffed shell served with sauce. 
Prep Ahead Tips: The entire meal can be prepared in advance. I would recommend waiting to add the sauce to the assembled stuffed shells until you are ready to serve. Then add sauce and bake the same day you plan to serve them. 
Leftovers will keep for at least 5 days when refrigerated and sealed in an airtight container. I have not tried freezing these but please let me know if you do!

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.02mg | Sodium: 166mg | Potassium: 214mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5584IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg