Monday, September 10, 2012

Meatless Monday: Vegan Pesto Stuffed Shells


½ (12oz package) jumbo shells
½ cup cashew
¾ cup water
2 tsp onion powder
1 tsp garlic powder
2 Tbsp nutritional yeast flakes
1 tsp arrowroot starch
1 tsp sea salt
1 lb extra firm tofu mashed
1 cup asparagus lightly steamed and chopped
1 (24 ounce) jar marinara sauce

¼ cup walnuts
2 Tbsp extra virgin olive oil
2 cloves garlic chopped
¼ basil chopped
1 Tbsp lemon juice
½ tsp sea salt
Pinch of cayenne pepper


Cook pasta in salted water in salted water, drain and set aside. Preheat oven 350 degrees Fahrenheit. In a blender blend cashew, water, onion powder, garlic powder, nutritional yeast flakes, sea salt and arrowroot until smooth. In a bowl place mashed tofu along with cashew sauce and asparagus. In a food processor process the pesto ingredients and mix with the tofu mixture. Line a 9x13 casserole pan with marinara sauce. Spoon tofu mix into individual shells (about 1 tablespoon) and place in pan until all are stuffed. Drizzle marinara sauce over stuffed shells, cover with foil and bake for 25 minutes.


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