For all my vegan people. Creamy stuffed shells

So, like I said my 'getting to know me' post, I am not a vegetarian butttt that doesn't mean at all that I don't love a good vegetarian or vegan meal. I do think that eating a plant based diet has many health benefits, so I regularly try to eat a veggie meal or two throughout the week and let me tell you, I have yet to be disappointed. Turn meatless monday into meatless any day of the week with these vegan stuffed shells.

These shells start with the most rich and creamy cashew sauce and then mixed with tofu (stick with me here- tofu really can be delicious, and if you really hate it, you can substitute with your favourite protein), butternut squash and spinach.

This recipe takes a little more time in the kitchen than I usually like, because there are a few different steps and components, but it is totally worth it.


Recipe:

Cashew cream

2 cups raw cashews
1 1/4 cups vegetable broth (or water)
1 clove garlic
juice from 1 small lemon
salt and pepper to taste

*note- for cashew cream sauce, you need to soak your cashew for a couple of hours first. Place your cashews in a bowl and cover with water. Let sit for 2-3 hours and then drain and rinse your cashews

Filling:
1 cup extra firm tofu cut into very small pieces
2 cups butternut squash, cubed
4 cups fresh baby spinach, cooked
1 tsp dried oregano
1 tsp hot chile flakes (optional)
2 Tbsp nutritional yeast (this adds a nice, cheesy taste)
salt and pepper to taste

*note- before using tofu, remove some of the moisture by placing it between 2 clean cloths or some paper towel and pressing until it feels a more dry

Other ingredients
20 jumbo shells, cooked until al dante
2-3 Tbsp Olive oil (for roasting squash)

Instructions

1. Clean your squash and cut into small bite size cubes. Toss in olive oil and sprinkle with salt and pepper. Line a baking sheet with parchment paper and bake the squash in a 350 degree oven until soft and beginning to brown, about 20-25 minutes.

2. Cook your shells so they are still a little al dante (to ensure this, cook according to package but take a minute or two off of the actual cooking time)

3. Saute your spinach until it is soft and wilted. Drain off any excess liquid

4. Mix all of the ingredients from the filling, plus one cup of the cashew cream together. Taste and add additional salt, pepper and chill flakes to taste

5. Stuff your shells with the filling ingredients

6. Add some of the leftover cashew cream to the bottom of a baking dish (you want the bottom to be just coated so the shells don't stick when you are heating them. Place the shells carefully in to your baking dish, drizzle with a little olive oil, cover and cook for about 15-20 minutes in a 350 degree oven just until heated through.

7. Serve with your favourite crusty bread and any leftover cashew cream sauce.