Vegan Mushroom and Kale Stuffed Shells

Ingredients

• 12 pieces pasta shells
• 8 ounces mushrooms
• 2 cups kale
• 14 ounces tofu
• 1 cup nutritional yeast
• 2 cups marinara sauce
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the pasta shells according to package instructions until al dente. Drain and set aside.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

4. 4

   Add 8 ounces of chopped mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally until the mushrooms are browned and their moisture has evaporated.

5. 5

   Add 2 cups of chopped kale to the skillet. Cook for an additional 3-4 minutes until the kale is wilted.

6. 6

   Crumble 14 ounces of tofu into the skillet and stir to combine. Add 1 cup of nutritional yeast, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper flakes, and 1 tablespoon of lemon juice. Mix well and cook for another 2-3 minutes until heated through.

7. 7

   Stuff each cooked pasta shell with the mushroom and kale mixture and place them in a greased 9x13 inch baking dish.

8. 8

   Pour 2 cups of marinara sauce evenly over the stuffed shells.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the tops are slightly golden.

11. 11

    Garnish with fresh basil before serving.

12. 12

    Serve hot and enjoy your Vegan Mushroom and Kale Stuffed Shells!