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Vegan Pumpkin Stuffed Shells with Vegan Sage Butter
 Yield: 16 shells or 6-8 servings(Note: I only made a half recipe for the photo) I always find pumpkin ravioli with sage butter and similar dishes on restaurant menus utterly seductive but, alas, they are never vegan. Wanting to make a streamlined version at home for weeknight meals, I decided on stuffed shells. The filling of Silken tofu and pumpkin puree with sauteed onion and garlic bakes into a luscious custard in pasta shell "cups." A few additional ingredients give the savory-sweet custard a flavor reminiscent of a pumpkin-ricotta mixture. Nestling the shells into my Veggie Marinara Sauce, tangy but tempered by a hint of maple syrup, creates the perfect balance of flavors. Optional sauteed mushrooms deepen the earthy flavor. And a luxurious drizzle of sage butter over the top--with all its salty, nutty, herb-y goodness--is exactly the right counterpoint to the other flavors. After a half hour, this dish emerges beautiful, fragrant and hearty from the oven, its flavors and textures melded into a nutritional and satisfying main course in need only of a green vegetable to complete the meal. 18 jumbo pasta shells (the two extra are in case of breakage) Veggie Marinara Sauce: 1 small-medium onion, peeled and cut into chunks 3-4 cloves garlic 1 cup raw baby carrots or peeled carrot pieces ½ large red bell pepper, stem, seeds and membrane removed 1 tablespoon olive oil 1-14.5 ounce can fire roasted crushed tomatoes ½ can water 2 tablespoons maple syrup 1 teaspoon dried basil 1 teaspoon dried oregano Pinch garlic salt Pinch onion powder Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Note: Alternatively, you may use 3-4 cups of your favorite Marinara, but I'm partial to mine for its flavor and nutrition. Pumpkin Filling: 1 tablespoon olive oil 1 small onion 2 medium-large cloves garlic, sliced 1-15 ounce can pureed pumpkin 1 box firm Silken tofu 2 tablespoons of the Veggie Marinara Sauce 1 tablespoon flour coarse kosher or sea salt to taste freshly ground black pepper to taste 1 teaspoon onion powder 1/2 teaspoon garlic salt 1 tablespoon nutritional yeast generous pinch of nutmeg 1 tablespoon red or light miso (you can try dark, but the flavor might be too pronounced) In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute, stirring frequently, until softened and onion is starting to turn golden. Add to food processor fitted with a metal blade along with remaining ingredients and process until smooth, scraping down bowl as necessary. Sage Butter: generous 1/4 cup vegan butter (I like Earth Balance) generous 1 tablespoon dried or 3 tablespoons fresh minced sage. In a small-medium cast iron skillet over medium-high, heat butter until melted and just starting to brown. Add sage, stir well and remove from heat. Optional: 1/2 cup sauteed mushrooms Optional Garnish: a few toasted pine nuts or walnuts fresh rosemary or parsley sprigs Oil the bottom and sides of a shallow 9 x 13" baking dish or the equivalent. Fill a large pot with water and a good tablespoon of salt and bring to a gentle boil over medium-high heat. Add shells and simmer for 15 minutes. Drain, rinse with cold water, and drain again. Preheat oven to 350 degrees. Pour marinara sauce into bottom of baking dish. Fill each shell with 2-3 spoonfuls of pumpkin filling and nestle into sauce. Bake uncovered for 25 minutes. If using, spoon optional sauteed mushrooms between shells. Drizzle sage butter over the pumpkin filling and bake, uncovered, for just 5 more minutes. Garnish with optional toasted pine nuts or walnuts and rosemary or parsley sprigs. Serve warm.  related searches : Vegan
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