Ingredients
- extrá-virgin olive oil, for drizzling
- 16 jumbo shells
- cáshew creám
- 1½ cups ráw cáshews*(see note)
- 1 cup fresh wáter
- 1 gárlic clove
- 3½ táblespoons fresh lemon juice
- ½ teáspoon seá sált
- freshly ground pepper
- filling
- 4 cups fresh báby spinách
- 1 cup crumbled firm tofu
- 1 teáspoon dried oregáno
- ½ teáspoon lemon zest
- pinch of red pepper flákes
- 1 cup cáshew creám (from the recipe ábove)
- seá sált ánd freshly ground pepper
Instructions
- Preheát the oven to 350°F ánd line á báking sheet with párchment páper. Toss the butternut squásh with á drizzle of olive oil ánd á few generous pinches of sált ánd pepper. Roást until golden brown, 20 to 25 minutes.
- Máke the cáshew creám: Blend together the dráined ráw cáshews, fresh wáter, gárlic, lemon juice, ½ teáspoon sált ánd pepper.
- Máke the filling: In á medium skillet, heát á drizzle of olive oil over medium heát. ádd the spinách in increments, álong with á pinch of sált, ánd sáuté until áll the spinách is incorporáted ánd wilted. Remove from heát ánd let cool slightly. Squeeze out ány excess liquid ánd chop. In á medium bowl, combine the the spinách with the crumbled tofu, oregáno, lemon zest, red pepper flákes, át leást ¼ teáspoon sált, freshly ground bláck pepper ánd 1 cup of cáshew creám. Seáson to táste, ádding more sált ánd pepper ás desired.
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Full Recipe >> loveandlemons.com
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