Broccoli & Mushroom Stuffed Shells with Cashew Basil Ricotta

I have to say…Italian food cannot be beat.

I love that going vegan hasn’t slowed down my production of all my favorite traditional foods, most of them being Italian. I actually think all these meals actually taste better than the non-vegan versions, if I do say so myself!

These shells were beautiful to photograph and even more delicious to stuff my face with. I feel like I channel a little old Italian woman when I handle such intricate pasta processes like this one. gently filling each shell is a labor of love, and a rewarding meal 🙂

20-24 organic jumbo stuffing shells, cooked and immediately cooled with cold water (prevents them from sticking and makes them easier to handle)

4 broccoli crowns (about 5 cups), diced, removing most of the stems

3 cups tomato sauce

2 cups chopped mushrooms

2 cups chopped yellow onion

2 cups raw cashews, soaked for two hours

1/3 cup nutritional yeast

1/3 cup chopped fresh basil

1/3 cup lemon juice

1/3 cup olive oil

1/4 cup vegetable broth

1/4 cup white wine

6 cloves garlic minced

1 cayenne pepper, minced

1 tsp all purpose seasoning

1 tsp oregano

Sea salt and black pepper

Preheat oven to 375 degrees
In a deep skillet over medium/high heat, cook a little olive oil with cayenne pepper for one minute
Add onions and cook for 6-8 minutes, stirring frequently
Add broccoli, garlic and vegetable broth and cook for 5 minutes
Add mushrooms, white wine, oregano, all purpose seasoning, oregano, salt and black pepper and cook for 5 more minutes
Remove from heat
For the ricotta, pulse cashews, lemon juice, olive oil and nutritional yeast together in a food processor until creamy
Pour into mixing bowl and stir in chopped basil
Stir ricotta into broccoli/mushroom mix
In two separate 13X9 glass dishes, pour 3/4 cup of sauce into each
Stuff each shell with a heaping tablespoon of filling and place into dish
When all shells are stuffed, pour another 3/4 cup of sauce over each batch of shells
Bake at 375 degrees for 15-20 minutes