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Vegan Stuffed Shells with Chickpea Ricotta
Ingredients
  • 2 (15 oz) cans of chickpeas
  • ⅔ cup soaked cashews
  • ½ cup nutritional yeast
  • 1 lemon (juice)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅔ cup cooked spinach
  • 6 cups marinara sauce (recipe below)
  • 12 oz jumbo pasta shells
  • ¼ cup chopped basil
  • ¼ cup ground cashews
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