Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later.
I have had these vegan jumbo stuffed shells on my recipe list for like two months! I kept forgetting and forgetting and forgetting, but not this time honey. I made these delicious shells and loved every bite! I think the winning component of this dish is the cashew ricotta. It turned out to be thicker than I thought it would be and it is creamy. Anyway, enough of my chatter, let’s get to cooking!
So, I started on my shells and put the cashews in the water to boil. While those things were boiling, I went on to prepare the “stuffing” for the shells. I didn’t quite let the onions get translucent before I added the bell peppers to the skillet. I wanted to maintain some type of texture to vegetables. I did not “cook” the meat crumbles in the skillet. Instead, I added the crumbles, then turned off the heat. I really just wanted to allow the meat crumbles to cook mostly in the oven.
After the shells were done, I strained them and lined them up in my ceramic dish. I poured the water from the cashews into a measuring cup and it measured out to be exactly one cup. Perfect! I put all of the ingredients for the cashew ricotta into a small blender and blended it up. Next, I stuffed the jumbo shells with the meat and vegetable mixture.
After stuffing the shells, I poured the cashew ricotta, then the tomato sauce liberally onto the stuffed shells.
I served these with a heavy portion of asparagus and French bread. What would you have served with this delicious dish?