HOUSTON – Are you planning a holiday dinner but can’t figure out what to make for your vegan friends?
Dr. Chinwe Orabuchi, nurse practitioner and vegan chef, shares two tasty recipes you can add to your holiday feast: vegan ricotta stuffed shells and apple crumble pie. Find out how to make these recipes in your kitchen on the video player above.
Or scroll down for the recipes.
For more vegan recipes for any occasion, connect with Dr. Orabuchi here.
VEGAN RICOTTA STUFFED SHELLS
The ingredient -
- 2 cups raw cashews
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 2-3 cups fresh spinach
- 2 cups of mushrooms
- 1/2 an onion
- 3 cloves of garlic
- 24 oz jar of marinara
- 12 jumbo shells
- Preheat oven to 350 degrees F.
The steps -
- Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and aside.
- Boil cashews for 3 minutes and drain.
- Add the cashews seasonings, and nutritional yeast to a blender and blend until all ingredients are mixed but not too smooth. This is your ricotta. Set aside
- Mince onion and garlic and sauté until brown on medium heat.
- Add mushrooms and cook for 5 minutes on medium heat.
- Add in the spinach and cook until tender.
- In a large bowl pour in blended ricotta and cooked spinach, mushrooms, garlic, and onions. Gently mix ingredients
- In a large casserole dish evenly spread a 24 oz jar of marinara sauce
- Scoop 1-2 tablespoons of mixed ricotta and vegetables into one jumbo shell and place on a bed of marinara sauce in a casserole dish open side up.
- Repeat until all shells are filled.
- Bake at 350 degrees for 25 minutes uncovered. Serve and enjoy!
VEGAN APPLE CRUMBLE PIE
Serves 8
Cook time: 2.5 hours
Tip: skip the steps to bake a vegan crust by purchasing one to save time
The ingredients -
- 3 tablespoons all-purpose flour
- 3 pounds Granny Smith apples (about 6), peeled, cored, and cut into ¼-inch slices
- 2 1/2 tablespoon fresh lemon juice
- ¼ cup organic cane sugar or coconut sugar
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon Nutmeg
- 1 1/2 tablespoons of arrowroot starch
- 3 cups all-purpose flour
- 2 teaspoons coarse salt
- 2 tablespoons fine-grained natural cane sugar or granulated sugar
- ½ cup of vegan butter
- 4 tablespoons of vegan butter
- 1 cup of all-purpose flour
- 3/4 cup of brown sugar
- 1 cup of old-fashioned rolled oats
- 1/2 teaspoon of sea salt
- Preheat oven to 350°F
- Mix all crumbled ingredients in a bowl.
- Place in a pan and bake for 15-20 minutes
- Place chopped apples in a large bowl. Pour in the lemon juice, sugar, ground cinnamon, and nutmeg and combine.
- Heat a large pan to medium heat. Melt the vegan butter. Once melted and lightly sizzling, add in the apple mixture.
- Bring heat down to medium-low and cook apples for 7-8 minutes, until slightly tender, stirring intermittently. At the end of the 7-8 minutes, add the arrowroot starch and stir for one minute then remove from the heat.
- Remove pan from heat and allow the apples to cool, about 15-20 minutes
- Preheat your oven to 425°F. Shape your pie crust for your base into your pie dish, scrunching the edges.
- Add the apples to the base of the pie crust (use a 9″ pie dish). Using a spatula, even apple mix in the dish.
- Bake pie for 15 minutes at 425°F. Bring the heat down to 350°F and bake for 45 additional minutes.
- Remove from the oven and allow the pie to cool for 2 hours. Garnish pie with Oat Crumble and Enjoy!