You are going to love these vegan stuffed shells filled with squash and tofu ricotta. They taste so much like the original version, but are dairy-free and way healthier! If you choose an oil-free marinara, this recipe is also oil-free.
These vegan stuffed pasta shells are made with a mix of squash, but you can choose your favorite. Choose any hard squash, like butternut, delicata, pumpkin, kabocha, or acorn squash. I always buy tons of squashes for holiday decorations and then slowly eat them over the next month or two. This vegan dinner recipe is a great way to use up any squash or pumpkin you have!
I would like the e book but it wouldn’t let me subscribe.
Thank you for bringing that to my attention. I’ve fixed the issue =]