1 pkg silken tofu
1 can white beans, drained
1 clove garlic
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 jar tomato sauce
1 box large shells
diced bell pepper
Combine tofu, beans, garlic, basil, oregano, salt and pepper in
blender and blend until smooth.
Cook shells according to directions, drain, rinse, cool.
Grease bottom of glass pan (9" X 13") and cover w/ a little tomato
sauce. Fill cooled shells w/ filling mixture and place in single
layer in glass pan. Spread the rest of the tomato sauce on top of
the shells. Scatter green pepper, eggplant, and vegan mozzarella
on top. Cover with foil and bake at 350F for 45 minutes.