This is a fun and different way to do vegan stuffed shells. I recently got Isa new cookbook Appetite for Reduction. I decided to use her recipe for Edamame pesto, I was trying to think of different uses for it since it was so delicious and that is how I came up with this little number. I hope you enjoy and if you haven't picked up a copy of her new cookbook yet, please do so. She is my inspiration in kitchen.
You will need:
Jumbo pasta shells
1 package vegan daiya mozzarella cheese
1 tofutti vegan cream cheese
1 package vegan 'chickn' strips
1 Recipe Edamame Pesto: 2 cloves garlic, 1 cup packed basil leaves, 14 oz. shelled edamame, 1/2 cup veg broth, 2 tbs. lemon juice, 1 tsp. olive oil, 1/2 tsp. salt, and 2 tbs. nutritional yeast. (blend all ingredients in a food processor.)
Preheat oven to 350.
Boil your pasta shells until tender, strain and let cool.
In a mixing bowl mix together all other ingredients (except the marinara and only half the bag of cheese.)
Stuff your shells and place in a glass baking dish, when you run out of filling top the shells with the rest of the cheese.
Bake for until cheese on top starts to brown.
Serve with marinara sauce.