Vegan Stuffed Shells with Kale
Total Time
50 mins
Prep Time
25 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1.5 cups cashews, soak overnight & drain
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar (or sub more lemon + salt)
- ¼ cup water (just enough to get the blade going)
- salt, pepper to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale (or spinach)
- handful of chopped chives and/or other fresh herbs
- salt & pepper, to taste
- 16 jumbo shells
- a few cups of marinara sauce
- drizzle of olive oil
- (very optional) - top with grated parmesan or pecorino cheese
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Preparation
Chef’s notes
Pictured is a half recipe (for 2 of us). I stored ½ the ricotta mixture for the two of us for another night.
You can add the chopped kale raw or slightly cooked (heat it in a pan with a drop of oil until it wilts). It'll cook in the oven either way, the only benefit to the extra step of cooking it is that you can pack more in here if it's a bit wilted.
One night we added mushrooms - yum.