Vegan Corn Zucchini Stuffed Shells

Created 7/10/14

1 cup of organic corn (cut off the cob, or frozen and thawed)

1 large zucchini, chopped into bite size pieces

½ of a medium onion, chopped

2 tablespoons of vegetable stock or olive oil

1 garlic clove minced

1 package (15.5 ounce) organic non-gmo extra firm tofu

1 (8 ounce) bag of Dayia shredded Mozzarella cheese

¼ cup of fresh minced parsley

Zest of a lemon and the juice

3 tablespoons of nutritional yeast

1 jar of tomato basil marinara sauce

Salt/Pepper for flavor

28 large pasta shells cooked and drained

 

Heat the oven to 350 degrees. In a pot of boiling salted water, add the pasta shells and cook for approximately 6 to 8 minutes. The shells need to be firm and not soft as they will continue to cook in the oven.

 

It is important to drain the tofu well. Otherwise the filling will be very watery. I used an upside down colander and put the tofu on top, then a small plate weighed down with a heavy bowl to drain a lot of the liquid out. Drain for approximately 10 minutes.  In a large bowl, crumble the tofu up with your fingers and add the nutritional yeast.  Add ½ of the cheese, sautéed vegetables, zest, lemon juice, and parsley. Mix well.

In a large sauté pan, heat up the vegetable stock or olive oil over medium heat and add the onion. Sauté for about 5 minutes, add more stock if needed. Add the corn and cook for another 3 minutes. Then, add the zucchini and cook for about 5 minutes, remove from the heat and add the minced garlic. The heat from the vegetables will cook the garlic. Set aside and cool.

 

 In a 9 x 13 casserole dish, spread 1/2 cup of tomato sauce on the bottom of the dish. Set aside. Stuff the shells with the tofu mixture and lay in the casserole dish. After all the shells are stuffed, cover the top of the shells with the balance of the marinara sauce.  Sprinkle the rest of the mozzarella cheese on the shells. Cover with aluminum foil and bake for 35 to 40 minutes or until the sauce is bubbly and the cheese has melted. Remove the foil and turn on the broiler for a few minutes to brown and bubble the cheese. Remove from the heat when done.

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