1 lb. Large Whole Grain Shells
1 lb. Organically Grown Tofu
1 Large Onion
½ lb. Mushrooms
½ Cup Pure Vegetable Oil
½ Cup Alfalfa Sprouts
Small Bunch Parsley
1 Clove Garlic
2 Tbsp. Granulated Garlic
2 Tbsp. Oregano
½ tsp. Basil
1-2 Cups
Mushroom/Tomato Sauce,
Marinara Sauce
Grated Vegan Parmesan Cheese


Parboil shells for 6 minutes.  Rinse in cool water.
Wash mushrooms and parsley.  Chop the onions,
mushrooms, garlic clove and parsley.
In a large skillet, sauté the onion and minced garlic in
oil, until transparent.
Rinse and mash the tofu.
Add tofu, mushrooms, parsley and remaining
ingredients to frying pan.  Stir.
Cover and cook for 10 minutes on low flame.  
Fork test mushrooms, they should be firm, not mushy.
Preheat the oven to 300 degrees.
Put layer of sauce in large baking pan.
Fill each shell with a Tbsp. of tofu mixture
and arrange in pan.
Cover shells with a thick layer of sauce.
Vegan Parmesan Cheese on top.                      
Bake for 20-30 minutes.  
Fork test shells.  They should be al dente.
*Note:  you can also spread
Shredded Vegan  Mozzarella Cheese on top.