Stuffed Shells

Vegan Ricotta stuffed shells

* 1 19-oz pkg firm tofu, drained

* ½ cup raw cashews, soaked

* ¼ cup nutritional yeast

* 1 lemon, peeled and quartered

* 1 tbsp granulated onion

* 1 tbsp granulated garlic

* 2 sweet onions, peeled and sliced

* 1 handful FRESH basil

* 1 handful FRESH oregano

* 2 quarts homemade marinara sauce or fave oil-free jar sauce

* 1 pkg large pasta shells

1. Preheat oven to 325

2. Examine the shells. If most of them are open and fill-able there is no need to pre-cook them. If not, pre-cook them until they’re just soft enough to open without breaking

3. Line bottom of baking dish with sliced onion; randomly sprinkle with a little bit of sauce. No need to cover the entire area with sauce. The onions will caramelize & keep everything from sticking while adding flavor to the dish

4. Combine tofu, cashews, nooch, lemon, granulated onion & garlic in food processor and process until smooth

5. Add fresh herbs and pulse to combine but not purée

6. Pour filling into piping bag or plastic food storage bag, snip end of bag and fill shells with filling

7. Place shells in a single layer in baking dish, cover with remaining sauce, cover tightly and bake as follows:

• Pre-cooked shells 30 minutes

• Uncooked shells 45-60 until done to your liking

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