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Vegan Stuffed Shells with Butternut Sage Sauce


12 ounces jumbo shells
¼ cup toasted pecans, finely chopped
Tofu Ricotta:
1 lb. package extra firm tofu, drained and rinsed
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
Butternut Sage Sauce:
1 tablespoons olive oil
1 tablespoon finely chopped fresh sage
3 cups peeled, seeded and diced butternut squash
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
⅛ teaspoon red pepper flakes
2 cups vegetable broth



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