Makes 1 – 9×13 or 2 – 8×8 pans of stuffed shells

Ingredients

• 1/4 C chopped walnuts
• 2 garlic cloves
• 7 oz extra firm tofu, roughly chopped
• 1/2 C chopped zucchini
• 1 Tbsp lemon juice
• 1/2 Tsp dried oregano
• 1/2 C chopped fresh basil or 1 Tbsp dried
• Salt
• Black Pepper
• 1# Box Vegan Jumbo Pasta Shells
• 8 oz bag Daiya Mozzarella Shreds
• 2 Qt. Your Favorite Vegan Tomato Sauce

Directions

1. Cook pasta shells to al dente, per package instructions. Rinse pasta in cool water and let drain.
2. Place the walnuts, garlic, tofu, zucchini, lemon juice, oregano, and basil in a food processor.  Add pinch of salt and black pepper.  Blend until smooth.  Taste and add more salt or pepper as necessary.
3. Mix together half of mozzarella shreds with tofu ‘ricotta’.
4. Place a couple spoonfuls of sauce into pan and spread until covered.
5. Stuff cooled shells with cheeze mixture and place shells in sauced pan. Stuff until shells or cheeze is used up, or pan is full.
6. Pour remaining sauce over stuffed shells.
7. If any cheeze mixture is leftover, place dollops of cheeze on top.
8. Sprinkle remaining mozzarella cheeze over top of pan.
9. Cover with aluminum foil and bake for 45 – 55 minutes in a 350° F oven. Remove foil for the last 15 minutes to brown cheeze.
10. Remove from oven, allow to cool, and serve.

Notes

• Use your favorite meat or non-vegan tomato sauce.
• Use real cheese as desired.  You may need to add an egg to the cheese mixture to maintain texture.