Vegan Ricotta Jumbo Stuffed Shells
With the holidays just around the corner, I have been craving stuffed shells. But what do vegans use to stuff their shells? Use this creamy, tangy, inexpensive vegan ricotta to create the perfect vegan ricotta jumbo stuffed shells.
Ingredients
- 16 ounce bag jumbo shells
- 15.5 ounce can of white northern beans
- 2 tablespoons garlic vinaigrette or use 1 tablespoon apple cider vinegar and add an extra teaspoon garlic powder
- 12 ounce frozen riced cauliflower
- 1 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cloves garlic
- 26 ounce jar of sauce
- 1/2 cup plant-based mozzarella shreds optional
Instructions
- Preheat the oven to 375 degrees F.
- Cover the bottom of a casserole dish with sauce. Set aside.
- Cook the shells according to the package, strain and set aside.
- Add the cauliflower, beans, nutritional yeast, garlic cloves, garlic powder, salt, and the vinaigrette to a high-speed blender and pulse until just combined.
- Use the mixture to stuff each shell individually and place into the casserole dish. Layer the stuffed shells as needed.
- Cover the stuffed shells with the remaining sauce.
- Place in the oven for 30 minutes.
- After 30 minutes, sprinkle the shredded mozzarella onto the shells, if using. Place back into the oven for five minutes or until the cheese has melted.
- Serve with a side salad and garlic bread! Enjoy!