Vegan Stuffed Jumbo Shells

This is a family favourite. It's pretty easy to make too!

ingredients

20-25 cooked jumbo shells (drain, rinse in cold water)
oil
1 small onion finely chopped
1 cup thinly sliced mushrooms
1 pkg (1.5 cups) finely chopped veggie chicken strips
1 pkg tofu, sliced into small cubes (optional)
1/2 cup tofu sour cream (homemade or Tofutti's Sour Supreme)
Italiano Seasoning
2 cups broccoli florets, chopped small
pasta sauce

method

1. Heat the oil in a pan. Fry together the onion and broccoli until softened. Add mushrooms and veggie chicken, tofu (if desired). Heat through.

2. Add Italiano seasoning to taste. PREHEAT the oven to 350 degrees.

3. Remove this mixture from the pan and place into a large bowl. Add the tofu sour cream and mix well.

4. Put a thin layer of pasta sauce on the bottom of your baking dish.

5. Start stuffing the mixture into the shells with a spoon.

6. Place the stuffed shells into the baking dish.

7. Pour more pasta sauce over the shells. It doesn't need to be a lot, you just need to cover the exposed pasta, otherwise it will get dry and hard in the oven.

8. Bake in the oven for 30 minutes.

Sometimes I find that my shells bust apart while cooking. I end up with too much of the stuffing mixture. The other day this happened to me. I cooked up some spiral pasta. Once it was drained and rinsed, I added the leftover stuffing and some pasta sauce. I put it in the fridge. The next day, for lunch, we reheated this new casserole and it was tasty yum!

Serve this meal up with a lovely warmed bread and a large garden salad!