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

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Those look amazing, Lisa! I usually use tofu for my ricotta replacement. I think I’ll have to give cashews a try.

  2. I dont handle tofu well, although I’m sure it would work amazing in this dish!

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