Vegan Pumpkin Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with a savory pumpkin, tofu, and spinach filling, perfect for holiday entertaining. This vegan pasta dish can be assembled ahead and is packed with seasonal flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 16 ounces firm tofu (pressed*)
- 3 tablespoons lemon juice (about 1-2 lemons, depending on size)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 10 ounces frozen spinach (defrosted and pressed)
- ½ cup raw cashews (soaked, rinsed and drained**)
- 2 tablespoons extra virgin olive oil
- ½ cup finely chopped shallot (about 2 large shallots )
- 3-4 garlic cloves (minced)
- 15 ounces pumpkin puree
- 1 teaspoon vegetable boullion
- ½ cup water
- ⅓ cup nutritional yeast
- 1 tablespoon white vinegar (or more, to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- ½ teaspoon salt & pepper (or more, to taste)
- 1 12-ounce package jumbo shells
- ¼ cup seasoned breadcrumbs (optional)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 253mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 203mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.