{Recipe} Cauliflower Stuffed Shells

Who's in the mood for creamy, dreamy stuffed shells that are vegan, oil free and packed full of plant based goodness?  I was!  I used this recipe as my starting off point.  In my version I cut down the amount of nuts and increased the cauliflower.  The results were delicious!

 Ingredients:

24 jumbo shells

2 cups raw cauliflower, cut into small enough pieces to fit in the measuring cup

1/4 cup raw cashews

1/4 cup raw almonds

1/2 cup unsweetened almond milk (or dairy free milk of choice)

1/2 cup veggie broth

2-4 cloves garlic

1/2 tsp salt

1/4 tsp pepper

1 10 oz package frozen spinach, defrosted & squeezed of excess moisture

1  26 oz jar oil free marinara sauce(or make your own)

Vegan Parmesan for top (optional)

 To make:

1. Preheat oven to 350F. Cook shells to al dente (about 6 minutes).  Drain and rinse with cold water when done and set aside.
2. Make ricotta filling. Blend cauliflower, cashews, almonds, almond milk, veggie broth, garlic, salt and pepper in a food processor or high speed blender.  Blend until you got a ricotta like texture.
3. Add spinach and pulse a few more times to incorporate.
4. Stuff shells: Add 1 cup of sauce to a 9x12 baking dish and spread around to cover the bottom.  Stuff each shell with 1 1/2-2 TBS of filling.  Place shells in baking dish side by side in single layer.
5. Pour remaining sauce over shells, sprinkle vegan parmesan over top (optional).  Cover with aluminum foil.  Bake for 25 minutes covered and 10 minutes uncovered.  Let sit for 5-10 minutes after baking.

Serve and enjoy!

I could go for some right now!

Linking up:

Creative Mondays

Cooking and Crafting with J & J

Pin It