Vegan Pumpkin Tofu Ricotta Stuffed Shells | The Vegan Society

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
• 1 (14-ounce/400g) block of extra-firm tofu
• 1/4 cup (20g) nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 medium lemon, (zested and 1 tablespoon juice)
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 1 (13.5 ounce/400 mL) can “lite” coconut milk (can shaken or stirred well)