Makes 4 servings (serving size is 3 Shells)

Ingredients

12 Jumbo Shells, Cooked according to package, rinsed and chill

16 oz Firm Tofu

1 Cup Plant-Based Parmesan*

2 Tbsp Egg Replacer** (optional)

2/3 Cup Nutritional Yeast

1 Tbsp Apple Cider Vinegar

2 Tbsp Lemon Juice

2 teaspoons dry Italian Seasoning blend

2 Cloves of Chopped Garlic, peeled and diced (small)

1 tsp Sea Salt (adjust to your preference)

1 tsp Ground Black Pepper (adjust to your preference)

2 oz Chopped GTF Pepperoni (8-10 slices; a small chop works best, you can also do a quick sauté in a non-stick pan with a drizzle of olive oil. This will give the chopped pepperoni a slight crunch and enhanced flavor)

2 tsp Fresh Parsley, chopped leaves only (set aside for garnish)

1 (12 oz) jar Marinara (check ingredient label for hidden ingredients that are not plant-based)***

*We recommend Follow Your Heart® Parmesan

**We Recommend liquid JUST Egg®

***When buying marinara, check for dairy, meat-derived flavorings, or other animal ingredients.

Boil water with one teaspoon of salt and one Tbsp olive oil in a large pot for shells. Cook following package instructions for an a la dente texture. Rinse and let the shells cool to room temperature. SET ASIDE while prepping the filling.

Place Tofu in a large mixing bowl and crumble into really small pieces (resembling ricotta). You can use your hands, fork, and/or potato masher.

Chop the pepperoni into small pieces.

Add remaining ingredients omitting the chopped parsley (garnish) and marinara (for baking) to the crumbled tofu. Mix together until completely blended.

To Assemble

Preheat oven to 375F

12 x 9 deep baking dish

With a large spoon or ladle, pour 1 cup of the marinara sauce on the bottom of the baking dish.

Shell Assembly

SPOON METHOD: Fill 2 heaping Tablespoons of the tofu filling into each shell and place open side up into prepared baking dish.

PASTRY BAG METHOD: This is a quicker and easier option, if you have a pastry bag on hand. You will need a large star tip. Fill the pastry bag with the prepared filling mix. With this method, you can place cooked unfilled shells into the prepared baking dish and fill them directly into the baking dish.

Once the shells are stuffed and arranged in a baking dish, cover the dish with foil and place it on the middle rack. Bake for about 25 minutes, then remove the foil and bake another 10 minutes for a total of 35 minutes bake time. Add additional Marinara when serving, if desired, then top with chopped parsley.