🍝 Stuffed Shells with Spinach-Cauliflower Cream (nut free) made without cashews but are still super creamy 🍃
.
Follow plant_basedrecipe for daily vegan inspiration 🌱💚
👉plant_basedrecipe
👉plant_basedrecipe
.
.
Recipe by beferox
For the filling:
1. Meanwhile, heat a few tbsp of water in a pan over medium heat
2. Add onion and garlic and cook for about 3 minutes
3. Add more water if the pan looks dry
4. Add miso paste and stir well. Remove pan from heat
5. Chop cauliflower florets into small pieces
6. Add Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy
7. If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender
8. Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well
• • •
For the tomato sauce:
1. Heat a few tbsp. of water in a pan over medium heat
2. Add onion and cook for about 2 minutes
3. Add garlic and cook for another minute
4. Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot
• • •
Assembling:
1. Preheat your oven to 200°C
2. Divide tomato sauce into two big baking dishes (or 3 depending on your size – I use 2 that are ca. 30 x 20 cm big)
3. Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes
4. Drizzle ca. 1-2 tbsp. olive oil over each baking dish with shells
5. Bake in the oven for about 20-25 minutes
6. Let everything cool down for ca. 5 minutes before serving, add basil leaves and ENJOYY!!
.
.
.
