Updated: Aug 28, 2021
4 cups of Pumpkin Soup – See Recipe from Oct 11th, 2017
Large box of Jumbo Pasta Shells – Cooked as directed on package
For the Filling
2 1/2 cups roughly chopped cauliflower, prepped and cleaned
6 to 8 oz. of Organic 3 grain Tempeh – I use Trader Joes brand
3/4 cup unsalted pine nuts or any nut of choice
1/3 of a cup of dry white wine
2 shallots, chopped
4 cloves of garlic, minced
1 teaspoon of ground cumin
½ teaspoon of ground ginger
½ teaspoon of cinnamon
pinch of freshly grated nutmeg
A handful of fresh chopped Italian Parsley
A handful of freshly chopped basil leaves
Red pepper flakes to taste
Salt and Pepper to taste
Preheat oven to 400 degrees
Line 2 baking sheets with parchment paper
In a large bowl place cauliflower, drizzle with olive oil, season with salt, pepper, and red pepper flakes, toss to coat, and pour onto the baking sheet and roast in the oven for about 30 minutes or until cauliflower starts to char. Remove from oven to cool.
On the other baking sheet, pour out the nuts and about 15 minutes into the roasting of the cauliflower add the nuts to the oven to roast. Keep an eye on the nuts, you want them nicely roasted not charred or burnt. Remove from oven to cool.
In a small skillet, over medium-high heat, drizzle some olive oil and sauté the shallots until soft, remove from heat and add the garlic, spices, and some of the fresh herbs, stir and set aside.
Reduce the heat of the oven to 350 degrees.
In a food processor, working in batches, pulse together the cauliflower, nuts, and the shallots mixture, along with some of the wine until the mixture looks like ricotta cheese. Placing the mixture in a large bowl. Now add the Tempeh and toss to combine.
Now it is time to assemble, spread some of the pumpkin soup on the bottom of a deep baking dish, take the cooked shells and fill generously with the Cauliflower mixture, and place them in the baking dish. Repeat until the dish is full, pour the balance of the pumpkin soup into the dish, cover and bake for 20 minutes, remove the cover and bake for an additional 5 to 10 minutes.
Remove, let cool for 10 minutes before serving. Garnish with the remaining fresh herbs.
Note: you can add cheese of choice to the mixture prior to stuffing the shells, but since we only have cheese about twice a month, I wanted to make a completely “Vegan” dish.