Preheat oven on 375 degrees.
Let’s make the vegan ricotta. My advice is to soak the cashews the day before…if not, you can do a quick soak method. Boil cashews for 5 minutes, rinse and set aside.
Place cashews, water, vinegar, lime, garlic, 1 tbsp of salt and pepper into a blender or food processor, process until creamy. Taste and add flavoring to your liking.
Pasta time…boil noodles for 10-15 minutes (or follow directions on packaging) until desired texture is achieved. Rinse with cold water.
Before stuffing, blend the bell pepper, onion and jalepeno in a food processor. This will be a flavor fire starter for each stuffed shell!
In a medium size pan cover the entire bottom with marinara. If you are really saucy, get some depth with your marinara pour.
When it comes to stuffing, you can go in whatever order that makes you feel good. For me, I went ground mushrooms, cashew ricotta, pepper and onion mixture and last chard. Fill one up and place in the pan. Repeat (and enjoy the process) until pan covered in stuffing!!!
Pour roasted tomatoes between each stuffed shell. Apply as generously as you would like.
Add the seasonings…1 tbsp of salt, chili powder, garlic/chili salt, Italian seasonings and whatever makes your Italian meal the bomb!!
Cover and place in oven for 30 minutes. Remove cover, increase temp to 450 degrees and place back in oven for 5 minutes to finish things off.
Let cool for a bit and dig in!!!