Vegan Stuffed Manicotti


Pasta / Sunday, May 6th, 2018

Did we mention we love pasta? Well, we do. Naturally, prior to eating vegan, cheese was a main additive to pasta. It’s just the way it was. We have improvised, and let me tell you, it’s amazing. When it comes to Vegan Stuffed Manicotti, you think, there is no way to stuff those things and it taste good if you’re not using real cheese. WRONG!

The stuffing we have come up with will confuse your mind to then next level! I’m literally drooling as I type this out. We have published a few other recipes that mirror this recipe. We made stuffed shells which are amazing, and also, lasagna, which is a hit with vegans and non alike. This recipe is similar but also different, with that same cheesy taste.

David requested these after seeing on Instagram a friends Instagram story. I thought initially it could be difficult, but then we got to brainstorming and we came up with a great substitute. Below you can find the recipe for this Vegan Stuffed Manicotti!

  • Onion
  • Garlic
  • Raw Cashews
  • Nutritional Yeast
  • Tofu
  • Basil
  • Marinera Sauce
  • 14 Manicotti

Soak the cashews in water for 30+ minutes.Preheat oven at 350ºF.

Sauté the diced onion in an oiled pan, along with the minced garlic for 5-7 minutes.

Sauté Onions

Place cooled onions and garlic into blenders, add soaked cashews, 1 cup of water, and nutritional yeast. Blend until smooth. If you have issues blending, add 1/4 cup of water at a time until smooth. Taste test. Add more nutritional yeast as you see fit.

Blended Cashews

Chop basil up. Place in bowl with tofu and blended mixture, along with salt and pepper. Mash with fork until mixed well.

Vegan Ricotta

Line a baking dish with a layer of marinera sauce.

Using a longer utensil, I used a butter knife, fill cooked manicotti with mixture. It takes a minute to get the hang of it. Place into dish. Continue with the rest of the pasta. Drizzle marinera of manicotti.

Vegan Stuffed Shells

Place in oven for 15 minutes. Remove and serve hot with extra marinera sauce if desired.

Vegan Manicotti

Easy, tasty, vegan!

Simple Vegan Recipes

 

 

 

Vegan Stuffed Manicotti

Vegan Stuffed Manicotti


Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7

Ingredients

  • 1/2 Purple Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Cup Cashews, soaked
  • 4 TBSP Nutritional Yeast, or more to taste
  • 1 Block Tofu
  • 3 Ounces Basil
  • 2 Cups Marinera Sauce
  • 14 Manicotti, cooked al dente

Instructions

  1. Soak the cashews in water for 30+ minutes. Preheat oven at 350ºF. Dry tofu by pressing with paper towel and a weight object for 15 minutes.


  2. Sauté the diced onion in an oiled pan, along with the minced garlic for 5-7 minutes.

    Place cooled onions and garlic into blenders, add soaked cashews, 1 cup of water, and nutritional yeast. Blend until smooth. If you have issues blending, add 1/4 cup of water at a time until smooth. Taste test. Add more nutritional yeast as you see fit.

  3. Chop basil up. Place in bowl with tofu and blended mixture, along with salt and pepper. Mash with fork until mixed well.

  4. Line a baking dish with a layer of marinera sauce, about 1/2 cup.


  5. Using a butter knife, fill cooked manicotti with mixture. Place into dish. Continue with the rest of the pasta. 

  6. Drizzle marinera of manicotti, about 1 cup. Place in oven for 15 minutes. Remove and serve hot with extra marinera sauce if desired.


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