Paula Cooked the Sunday Vegan Dinner

Paula's Vegan Spinach and Garlic Stuff Shells 

Ingredients: 

1 1/2 - Packages of soft tofu. (20oz)

1 - 1 lb Box of large shells.

2 - Cloves of garlic (minced)

2 - 28oz can of red pack sauce.

1 - 8oz Package of fresh mushrooms. (peeled and diced)

1 - 1 Pound of fresh spinach. (chopped)

1 1/2 - Tsp salt.

1 - Tsp oregano.

1 - Tsp Italian seasoning.

2 - Tbsp of olive oil

1 - Tbsp nutritional yeast.

For extra sauce

2 - Tbsp oregano

2 - Tbsp parsley.

2 - Tbsp Italian seasoning.

3 - Tbsp Garlic powder.

3 - Crushed red peppers (optional)

Side Dish A

2 - Cucumbers washed, (peeled and sliced)

With Italian dressing 

Other side dish for another time.

Drain tofu and squeeze any excess water out, Then pat dry with paper towel.

Crumble into large bowl, Italian Seasoning along with olive oil, salt, oregano, garlic and

nutritional yeast. Mix well until smooth like (ricotta cheese)

Add the spinach to tofu mixture.

Cook shells in boiling  water with a pinch of salt until they are al dente and drain.

Preheat oven to 350 degrees Put a layer of sauce on bottom of a 9 X 13"

Baking dish. Stuff Shells with mixture of tofu and spinach about 2 Tbsp each and 

lay in baking dish and cover with a layer of pasta sauce. Cover with tin foil and bake for 

about 30 minutes.

While they are baking make your side dishes if you like.
Dinner is served