Vegan Stuffed Shells With Cauliflower Ricotta
Protein packed Italian food filled with hidden veggies? Yes please! These vegan stuffed shells with cauliflower ricotta won't let you down.
- 20 jumbo shells
- 1 cup raw cauliflower (cut into small enough pieces to fill the cup)
- ½ cup raw cashews (see note)
- ½ cup raw almonds (see note)
- ½ cup unsweetened cashew or almond milk (or use low sugar Silk Protein Nutmilk for a higher protein meal)
- ½ cup veggie broth , low sodium if needed
- 4 cloves garlic
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup fresh spinach
Roasted Tomato Sauce:
- 8 cloves garlic , chopped
- 19 tablespoons veggie broth , low sodium if needed (1 cup plus 3 tablespoons, see note)
- 56 ounces diced fire roasted tomatoes (two 28 ounce cans)
- 1 cup fresh basil , chopped
- 2 teaspoons sea salt (not needed if tomatoes have salt)
Preheat oven to 350 F (175 C)
Cook shells to al dente texture, according to package directions. I cooked mine for about 6 minutes.
Make the roasted tomato sauce:
Add the chopped garlic and 2 tablespoons of veggie broth (or you can use a drizzle of oil) and sauté over medium heat for 1-2 minutes until fragrant.
Then add the rest of the ingredients and turn the heat down to medium-low. Allow to simmer while preparing the rest of the meal.
Make almond cashew Parmesan:
make ricotta filling
Blend cauliflower, cashews, almonds, nutmilk, broth, garlic, salt and pepper in a food processor. Keep blending until you get a ricotta like texture.
Add in spinach and pulse to incorporate.
When the shells are done, rinse with cold water so they aren’t too hot to handle.
Put 1 cup of the tomato sauce in the bottom of a 9 x 12 baking dish.
Stuff each shell with 1 ½ - 2 tablespoons of filling and place side by side in the baking dish.
Drizzle the rest of the tomato sauce on top, then sprinkle with ¼ cup Parmesan.
Bake covered for 25 minutes. Uncover and bake an additional 10 minutes.
Allow to set about 5-10 minutes after baking. Serve while still nice and warm!
Tips to prep ahead:
- Recipe makes 20 shells, servings size is 4 shells.
- Because you are not looking for a perfectly smooth texture, and because you are baking this dish, you do not need to soak your nuts. I did not. However if you want a smoother ricotta you can.
- You can also use a drizzle of oil instead of the 2 tablespoons of veggie broth to sauté the garlic.
- If you want to use the ricotta as a topping for something, use less liquid to make it thicker and more stable. Start with only a few tablespoons of each liquid and add more to get the texture you like.
Baby/kid food idea:
- Make ricotta, tomato sauce and parmesan.
- Serve ricotta filling with very cooked mushed pasta shells, make sure ricotta is pureed well. Simply cut into small pieces for older baby.
Calories: 511kcal | Carbohydrates: 55g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 884mg | Potassium: 521mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2117IU | Vitamin C: 20mg | Calcium: 222mg | Iron: 6mg