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Vegan Ricotta Stuffed Shells with Fall Harvest Sauce

Make it Your Own

  • Don’t have fresh spinach? Use frozen spinach instead. Just make sure to get as much water out of them before adding to the ricotta mixture.
  • Skip making your own harvest sauce and use homemade marinara sauce or sauce from a jar.
  • If you are adding vegan mozzarella cheese to the top of your shells add it before baking so the cheese melts.

Ricotta Stuffed Shells with Fall Harvest Sauce

  • Servings: 6
  • Difficulty: easy
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These shells are the perfect weekday dish that your whole family will love. Stuffed with a creamy vegan ricotta filling and topped with a homemade tomato and butternut squash sauce. These stuffed shells will be your favorite go-to dinner.


Ricotta Stuffed Shells

  • 8 ounces jumbo pasta shells
  • 14 ounce container tofu, drained and patted dry
  • 1 tsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 cups (packed) fresh spinach, chopped
  • 1/4 cup fresh basil, cut finely
  • 1 cup vegan mozzarella cheese (optional)

Harvest Sauce

  • 1 tsp oil, I used avocado
  • 3 cups butternut squash, cut into cubes
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 3 cloves of garlic, cut finely
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup vegetable broth, for thinning

Directions

  1. Preheat oven to 350 degrees Fahrenheit (176.6 C).
  2. Bring a large pot of salted water to boil. Cook shells in boiling water for half of the time following the back of the pasta package. Drain water, and set aside.
  3. In a large bowl crumble tofu with a spoon or your hands breaking into small pieces.
  4. Heat a pan on medium heat. Add the crumbled tofu, lemon juice, nutritional yeast, spinach, dried basil, dried oregano, garlic powder, salt, and pepper. Cook until fresh spinach leaves start to wilt, about 2 to 3 minutes. Remove from heat.
  5. Heat a large pan on medium to high heat. Drizzle with oil and add the butternut squash, garlic, diced tomatoes, salt, and pepper. Cook until soft.
  6. Transfer harvest sauce ingredients to a high powered blender and blend until smooth and creamy. Add vegetable broth to thin sauce.
  7. Coat a shallow baking dish with the harvest sauce.
  8. Assemble pasta shells by filling each half-cooked shell with the ricotta mixture. Place the stuffed shells facing up in the baking dish.
  9. Top shells with additional harvest sauce and vegan mozzarella cheese (optional). Bake for 20-25 minutes until hot and bubbly. Drizzle with additional nutritional yeast and fresh chopped basil.

Crispy Tofu Nuggets


Make it Your Own

  • Want them extra spicy? Double the hot sauce that you add to the milk mixture.
  • This recipe makes about 12 , so if you want more double the recipe.
  • Want extra crispy Tofu Nuggets? After baking your nuggets for 30 minutes set oven on broil for an additional 2 minutes watching them very carefully.

Crispy Tofu Nuggets

  • Servings: 3
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These Tofu Nuggets are crunchy on the outside but soft and tender on the inside. Baked instead of fried, making these healthier than your normal nuggets. Pair these with fries, veggies and your favorite dipping sauce and you have the perfect meal!


Tofu Nuggets

  • 1 package of tofu, pressed
  • 1 cup dairy-free milk
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce, I used sriracha
  • 1 Tbsp oil, I used avocado
  • 1 tsp oregano
  • 1 Tbsp ground flaxseed
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup bread crumbs
  • ½ cup nutritional yeast

Directions

  1. Preheat your oven to 400 degrees Fahrenheit (204 C). Spray a large sheet pan with oil and set aside.
  2. Cut your pressed tofu into nugget pieces. I cut mine into 3 inches by 1 ½ inch pieces making a rectangle shape.
  3. In a medium bowl combine the dairy-free milk, soy sauce, hot sauce, oil, oregano, salt, pepper, ground flaxseed and mix. Set bowl aside.
  4. In a separate bowl combine bread crumbs and nutritional yeast. Mix together and set aside.
  5. Dunk your tofu nugget in the milk mixture covering the whole nugget. While it’s wet bread the nugget with the breadcrumb mixture covering both sides.
  6. Arrange breaded nugget on the oiled sheet pan evenly and repeat process.
  7. Bake for 15 minutes. Take out, flip, and bake for an additional 15 minutes. To get extra crispy Tofu Nuggets set oven on broil for an additional 2 minutes watching them very carefully.
  8. Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.

Veggie Summer Rolls

Make it Your Own

  • Use any type of vegetables that you have in your refrigerator. Some great fillings that also taste great in a summer roll are lettuce, zucchini, rice noodles, fruits, basil, and tempeh.
  • If you have a peanut allergy skip the peanut sauce and dunk you Summer Spring rolls in soy sauce, liquid aminos (GF), hoisin sauce, or sriracha.
  • The first time I made these rolls were at a party. Cut up all of the lovely fillings and place them in the middle of the table. Fill a couple bowls of water and let you guest make their own Summer Spring Rolls. It’s fun and delicious!

Veggie Summer Rolls

  • Servings: 10 rolls
  • Difficulty: easy
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These Veggie Summer Rolls are healthy, refreshing, and easy to make. They can be the perfect appetizer, side, or main entree.


Ingredients

  • 10 rice paper wrappers (GF)
  • 2 carrots, peeled and julienned
  • 1 cucumber, peeled and julienned
  • 1 cup purple cabbage, chopped into 3 inch slices horizontally
  • 1 cup lettuce, spring mix or butter lettuce chopped
  • ⅓ cup fresh cilantro
  • 2 stalks green onion, chopped
  • 1 package of tofu chopped into 3 inch slices and baked
  • 2 cups of rice noodles, cooked (GF)
  • 1 avocado, chopped, optional
  • 1 lime, sliced (optional)

Spicy Peanut Sauce

  • 3 Tbsp peanut butter
  • 1 tsp agave syrup
  • 1 tsp rice wine vinegar or apple cider vinegar
  • 2 tsp soy sauce or coconut aminos (GF)
  • 1 tsp sriracha
  • 1 tsp lime juice

Directions

  1. Combine all of the spicy peanut sauce ingredients in a food processor or high powered blender and blend until smooth. Pour into a small serving dish and set aside. 2. Fill a medium bowl with warm water. Place one rice paper in a bowl of water for 1-2 minutes until it becomes soft.
  2. Lay the wet rice paper flat on a cutting board that has been wrapped in a towel. Place 1 to 2 pieces of tofu, carrots, cucumber, cabbage, lettuce, and rice noodles in the middle of the wrap horizontally. Sprinkle sliced green onions and cilantro on top of the veggies. Beware that the rice paper rips easily so you want to be very cautious that you lay the veggies in a direction that they will not pierce the rice paper.
  3. Fold the top of the rice paper toward the middle of the vegetables and then the right and left side of the rice paper tucking everything in, then roll it up. The rice paper will automatically stick everything together making this process easy.
  4. Cut the Summer Spring Rolls in half so you can see all of the beautiful vegetables. Dunk them in spicy peanut sauce and eat immediately!

Spinach Artichoke Pizza

Make it Your Own

  • Want your pizza extra crispy? Melt vegan butter and brush on the crust. Turn your oven on broil and bake for an additional 2 more minutes. Watch it closely because the pizza will burn easily.
  • Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
  • Are you not vegan? Substitute vegan cream cheese for regular cream cheese.

Spinach Artichoke Pizza

  • Servings: Serves 4
  • Difficulty: easy
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This pizza is creamy, savory, and super easy to make! When I think of my favorite pizza I think of a veggie pizza with a thick, chewy crust. This spinach artichoke pizza is all of that plus more.


Dough

  • 1 tsp of Agave or maple syrup
  • 2 tsp of active dry yeast or 1 packet
  • 1 cup of warm water 105° -110° fahrenheit.
  • 1 Tbsp of olive oil
  • 1 tsp of salt
  • 3 cups of flour
  • 1 tsp of dried oregano, basil, garlic, and thyme (optional)

Filling

  • 8 ounces or one container of vegan cream cheese
  • 3 cups of spinach
  • 14 ounces or 1 can of artichoke hearts
  • 1 tsp of crushed red pepper (optional)

Directions

  1. Preheat the oven to 400 degrees fahrenheit (204 c).
  2. In a small bowl, mix the warm water and yeast and set aside. The yeast should start to foam in the bowl of water. Be careful not to make your water to warm or the yeast will not foam correctly.
  3. Mix the flour, agave, salt, and warm water and yeast together in a bowl. Add oregano, basil, garlic and thyme to the bowl (optional).
  4. Knead dough for 3-5 minutes forming it into a ball. Add a Tbsp of water if it is still to dry.
  5. Cover dough with a kitchen linen and place in a dark and warm place for 30 minutes. Allowing dough to rise almost doubling in size.
  6. Prepare the spinach and artichoke pizza topping. Heat your small pot over medium heat and add the cream cheese. Stir until melted into a creamy sauce.
  7. Add the spinach, artichoke and pepper flakes (optional) and mix. Set aside.
  8. Roll out the dough using a rolling pin. I use parchment paper for the surface but a clean counter will work. If you notice the dough sticking add 1 tsp of flour to the surface. Fold 1/2 to 1 inch from the edge of the pizza toward the middle to create a thick crust.
  9. Spray your pizza pan with non stick oil and pre-bake the pizza dough for 5 minutes.
  10. Take pizza out and spread the pizza filling evenly on the pizza and bake for 10 minutes or until crust is golden brown. Want your crust golden brown? See recipe notes.
  11. Leftovers will last in the refrigerator for 2 to 3 days. Place in the freezer for up to a month.

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