Vegan Stuffed Shells with Olive Oil Mozzarella

Begin by placing a large pot of water on the stove with a pinch of salt and setting your oven to 375 degrees F. Next, sauté your onion and spinach until just tender (about 7 minutes). Remove from heat and allow to cool while you make your vegan Ricotta mixture. To make your vegan Ricotta, add all ricotta ingredients (tofu, nutritional yeast, miso paste, lemon juice, garlic powder/fresh garlic, onion powder, olive oil/grape seed oil, coconut oil, salt, pepper) to a food processor, excluding basil (that will be added at the end). Mix well, then add the chopped basil and set aside. Now that your spinach should be cool, add the sautéed mix to a paper towel and squeeze off excess moisture. Next, add your spinach to your Ricotta bowl along with your vegan cheese, mix well and set aside. Now boil your jumbo shells for 3/4 of the time recommended on the package, drain and place in an ice cold water bath to stop from cooking. Next, add your jar of tomato sauce to the bottom of your pan. Now add 1-2 tbsp of the ricotta mix to each shell and place on top of the tomato sauce until each shell is filled. Then, place in the oven covered for 20 minutes. Serve with extra cheese, basil and olive oil!