Below is my basic recipe but sometimes I just roast whatever vegetables are in my fridge. Mix them with some Daiya cheese and stuff the shells. It's nice that it comes out a little different. Try squash, asparagus, etc. It's always good.
Well, I have tried including a tofu "ricotta" and I did not care for it very much.
Jumbo Stuffed Shells
1 package Jumbo shells
2 T. vegetable oil
8 oz. fresh mushrooms, thinly sliced or chopped
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 t. crushed red pepper flakes
1 package of your favorite vegan sausage
16 oz. can diced tomatoes, drained
2 T. fresh parsley, chopped
2 T. fresh basil, chopped
2 cups Daiya cheese
30-40 oz. pasta sauce
Cook the jumbo shells according to package directions (you really only need about 20 shells). Drain and set aside to cool. In hot oil, saute mushrooms until liquid is released and cooked away. Add the onion, green pepper, garlic, and red pepper flakes. Saute until onion is translucent. Break/crumble the sausage and add to pan. Saute another couple of minutes. Add tomatoes, parsley and basil. Cook until heated through. Remove from heat. Stir in 1 cup of cheese.
Pour pasta sauce into glass baking dish. Sauce should be about 1 1/2 inches deep so adjust for whatever type of baking dish you are using. Fill cooked shells with mixture. Arrange shells, filling side up, in pasta sauce. Sprinkle each shell with a little of the remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.
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