• 1 pkg. manicotti
  
• 1 pkg. frozen, chopped spinach, defrosted
  
• lots of garlic & plenty of good olive oil
  
• 1.2 cup chop parsley
  
• 1/4 teaspoon dried oregano & dried thyme
  
• 1 teaspoon dried basil
  
• 1 block medium tofu, drained
  
• 1/2 lb white mushrooms, stemmed and sliced thin
  
• 1/2 cup sherry or dry vermouth
  
• 1 teaspoon nutritional yeast
  
• 1 teaspoon paprika
  
• salt and pepper to taste
  
• 1 med onion, finely chopped
  
• 1 large jar prepared or homemade marinara sauce
  

Boil noodles per package instructions.
Pre-heat oven too 350F.

Meanwhile, saute onions in olive oil
over medium heat until translucent and
browned on edges. Add as much pressed
garlic as you like. Just as the garlic
becomes fragrant, add the sliced
mushrooms and continue to cook over
medium heat until most of the juice
released by the 'shrooms is
evaporated. Add herbs, yeast and
vermouth.

Continue to cook until most liquid is
once again evaporated. Crumble in tofu
and add spinach. Adjust seasonings&
continue to cook over medium heat until
flavors are well blended (~10 more
minutes). Stir in the parsley at the
last minute.

Cool filling and noodles (this is very
important, trying to stuff hot noodles
with even hotter stuffing is not fun).
Hold noodle upright and closed on one
end. Spoon in just enough stuffing to
make the noodle fat but without
splitting its sides. Place stuffed
noodle in a glass baking dish and start
work on the next. Repeat until all six
noodles are stuffed and lying neatly in
the baking dish.

Cover manicotti with marinara sauce and
bake for 15 minutes.
Serve with yummy vegan bread.

Serves: 6

Preparation time: 1.5 hours