Nutrition
Calories: 635kcal | Carbohydrates: 54g | Protein: 47g | Fat: 22g | Fiber: 10g
This high protein pumpkin ricotta shell recipe is great for meal prepping, as it makes six servings. It’s bringing all the cozy, Fall vibes! The macro magic (we’re talking 31% protein on a calorie basis) comes from the tofu ricotta filling and the creamy garlicky sauce that’s made from extra firm silken tofu and nutritional yeast. I like topping it with Follow Your Heart Parmesan because it gets a little crunchy and adds a textural element to the dish. Be sure to top it off with a little bit of fresh sage too!
Servings servings
Ingredients
- 2 blocks high protein extra firm tofu I used Wildwood
- 1/2 cup Soy Milk unsweetened
- 1 1/2 cup pumpkin puree
- 3/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 3/4 cup soy milk unsweetened
- 1 onion diced
- 2 bulbs garlic minced
- 1 lemon juiced
- 6 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 box Jumbo shells; you’ll use about 30
- 1 1/2 containers Follow Your Heart Vegan Parmesan
- leaves fresh sage thinly cut, amount based on preference
Instructions
- Preheat oven to 350ºF
- In a pot of boiling water, cook pasta per package instructions. Once cooked, drain and leave sitting in cold water so that they don’t stick together.
- In a food processor, blend all the ingredients listed under the ricotta filling together
- In a medium-low heat pan, saute the onions until translucent.
- Add in the garlic and saute for another 2-3 minutes, stirring regularly to avoid burning.
- In a blender, blend together your cooked onion and garlic and all of the other ingredients listed under Garlicky Sauce
- In a casserole dish, pour some of your sauce on the bottom.
- Divvy your ricotta filling up amongst your 30 shells and fill them - lay them in the casserole dish. You will likely need to stack a few.
- Once all the shells are in the casserole dish, top with the rest of your sauce - spread evenly
- Sprinkle the parmesanCook in the oven for 35 - 40 minutes. I like to broil for a couple minutes at the end to brown and crisp the parmesan
- on top, and throw in a little bit of the fresh sage (I prefer mine in very small, thin pieces so it doesn’t overpower)
- Cook in the oven for 35 - 40 minutes. I like to broil for a couple minutes at the end to brown and crisp the parmesan
Equipment
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Additional Information:
- This could be made gluten-free if the pasta was swapped out for a chickpea or lentil variety.
- If you are running low on time, you could use store-bought vegan ricotta instead; you will not get the same calories and macros though
Author
Protein Deficient Vegan
