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Sure to Fool 'Em Vegan Stuffed Shells

Reviewed: Mar. 21, 2011
This got raves at my house with just a couple of tweaks! The previous review was helpful, and I altered the recipe by seasoning the tofu in the blender and then adding the spinach. I also omitted the onion, and used about twice as much pesto to get a smooth consistency. Next time, I may blow off the blender and just mush all the filling ingredients up in the plastic bag. I subbed diced tomatoes w/garlic, basil & oil for the bruschetta, cut the sugar to 1 T (and used white granulated), and used crushed tomatoes instead of the chopped. And I cut the garlic to about 1 T, as the tomatoes also had garlic. I did NOT boil the shells at all, and baked it about 30 minutes until they were tender (I used a stoneware baker). After 20 minutes they were not done when poked, but the added 10 minutes did the trick, so be sure to test! I used regular Mozzarella, since my vegan kid was not home. The meat eaters I served it to loved it, and I did not spill the beans about what they were eating!
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