Vegan Butternut Squash Stuffed Shells - Chef Danielle Christy

Ingredients

• 28 oz can of Organic Whole tomatoes
• 16 oz can of organic crushed tomatoes
• 3 tbsp Tomato paste
• 1 clove Garlic, chopped
• 1 tbsp Italian seasoning
• 1/2 tbsp Fresh ground black pepper
• 1/2 tbsp Kosher salt
• Pinch crushed red pepper flakes
• 16-18 Jumbo shells
• 1 block extra firm tofu (drained)
• 1/4 cup Toasted pine nuts
• 6 cloves Roasted garlic peeled
• 1/4 cup Nutritional yeast or regular parmesan
• 1/4 cup Fresh chopped Italian parsley
• 1 Lemon zested and juiced
• Salt and pepper to taste
• 2 cups Sliced mushrooms
• 2 cups Roasted butternut squash
• 1 Red onion diced
• 1 pkg Organic frozen spinach (drained of excess water)
• 2 tbsp Avocado oil
• 1 tsp Kosher salt and pepper
• 1/2 cup Fresh chopped Italian parsley
• 1/2 cup Fresh chopped basil
• 1/2 cup Panko breadcrumbs
• 3 tbsp Dairy-free or regular butter
• 1 clove Garlic (grated)
• 2 tbsp Fresh chopped Italian parsley
• 1 tsp Salt and pepper