Vegan Pumpkin and Sausage Stuffed Shells
These Vegan Pumpkin and Sausage Stuffed Shells are filled with tofu ricotta and topped with fried sage. A simple and delicious vegan dinner!
Ingredients
- 1 lb jumbo shells I used about 20 shells
- 2 tbsp olive oil
- 8 oz vegan sausage
- 1 small yellow onion diced
- 2 cloves garlic diced
- 1 tsp oregano
- 1 tsp dried basil
- salt & pepper to taste
- red pepper flakes to taste, optional
- 4 oz pumpkin puree
- 3 oz tomato paste
- 1 cup vegan chicken broth*
- 1/4 cup unsweetened non-dairy milk**
- Tofu Ricotta***
- 8 oz frozen spinach thawed and drained
- 2 tbsp sun-dried tomatoes diced
- 2 tbsp fresh basil
- 1 tbsp vegan butter
- fresh sage leaves
- fresh thyme
Instructions
- Bring a large pot of water to a boil. Add shells to the pot and cook according to package instructions. Drain and rinse with cold water. Set aside.
- Heat olive oil in a pan over medium heat. Add sausage and crumble with a wooden spoon. Continue cooking until browned (approx. 5 minutes).
- Add onion, garlic, oregano, dried basil a pinch of salt, pepper & red pepper flakes to the pan. Sauté until onions are cooked through (approx. 5-7 minutes).
- Add the pumpkin puree, tomato paste and broth to the pan and stir to combine. Add the non-dairy milk and give it one last mix. Remove the sauce from the heat and set aside until ready to use.
- Prepare the vegan ricotta according to the instructions. Add the ricotta, spinach, sun-dried tomatoes, fresh basil and a pinch of salt and pepper in a bowl. Stir until combined.
- Preheat oven to 350 degrees.
- Spread 1 cup of sauce on the bottom of a baking dish (I used a 10" cast iron skillet). Fill each shell with about 1 tbsp of the ricotta mixture and place in the baking dish. Repeat until all of your filling is used.
- Spread the remaining sauce across the top of the shells. Place in the oven for 15-20 minutes, or until warm and bubbly.
- While the shells are cooking, prepare the fried sage. Heat vegan butter in a small sauce pan. Add fresh sage leaves to the pan and cook until crispy. Remove from the pan and place on a paper towel to absorb leftover butter.
- Once the shells are done baking, top them with the fried sage and fresh thyme. Serve while hot and store leftovers in an airtight container in the fridge.
Video
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