Vegan Pumpkin Tofu Ricotta Stuffed Shells | The Vegan Society
The ultimate autumn comfort food, these vegan pumpkin tofu ricotta stuffed shells are cheesy, chewy, creamy and garlicky. Made with a homemade vegan ricotta spread and the best garlic bechamel sauce....
Ingredients
- 26 to 30 jumbo pasta shells
- 1 tablespoon olive oil
- Tofu Ricotta (recipe below)
- 1 cup (240-250g) canned pumpkin purée
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 1/2 cup (50-60g) vegan parmesan cheese* (optional but recommended)
- Garlic Béchamel Sauce (recipe below)
- 15 fresh sage leaves, sliced or torn up
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