Ingredients:
20 jumbo pasta shells
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
8 oz. mushrooms, chopped
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 (14 oz) package firm tofu, drained and crumbled
1/4 cup nutritional yeast
1 tbsp lemon juice
1/4 cup vegan cream cheese
1/4 cup vegan mozzarella cheese, shredded
1/4 cup vegan parmesan cheese, grated
1 (24 oz) jar of your favorite marinara sauce
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
Add the chopped mushrooms, basil, oregano, salt, and pepper to the skillet. Cook for another 5-7 minutes, or until the mushrooms have released their moisture and are tender.
Add the crumbled tofu, nutritional yeast, and lemon juice to the skillet. Cook for another 2-3 minutes, or until the tofu is heated through and the mixture is well combined.
Remove the skillet from heat and stir in the vegan cream cheese, vegan mozzarella cheese, and vegan parmesan cheese.
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Stuff each cooked pasta shell with the tofu and mushroom mixture and place it in the baking dish.
Once all the shells are filled and arranged in the dish, pour the remaining marinara sauce over the top.
Cover the dish with foil and bake for 25-30 minutes, or until the sauce is bubbly and the shells are heated through.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
