Large casserole type dishes can make feeding everyone at family get togethers much easier. Unfortunately, most casserole dishes involve cheese which for me is a huge no-no. Despite my Italian heritage. dairy has not been my ally. If you’re anything like me or are vegan, this easy and delicious vegan manicotti is a must for family dinners and functions. Eat it all or freeze and save for a later day.
For the vegan mozzarella I use the “follow your heart brand”, but you can use whatever brand you like best. I didn’t add vegan parmesan because its expensive, but you definitely can add a few tablespoons to the top or filling for extra flavor.
This manicotti can be wrapped up tightly and frozen for up to 3 months.
Please note the noodles are not cooked according to package directions. Cooking them for 4 minutes and then cooking the rest of the way in the oven will help achieve the perfect al dente noodle.
The pasta water should always be salted when cooking noodles. It should be salted to taste like a soup not like the ocean.
Vegan manicotti recipe
Equipment
- 1 blender or food processor
- 1 9×9 glass pan
Ingredients
- 1 32oz jar of pasta sauce of choice
- 2 1/2 tbsp nutritional yeast
- 2 1/2 tbsp olive oil
- 1 tsp salt
- 4 cloves garlic
- 1 cup chopped sautéed spinach
- 14 oz extra firm tofu
- 1/2 cup vegan mozzarella plus extra for topping
- 1/2 cup diced sauteed bell peppers
- 1/2 cup sliced parsley
- 4 basil leaves chopped
- 1 8 oz package manicotti noodles
- 1/2 yellow or white onion
- 1/4 cup vegan parmesan optional
Instructions
- Preheat oven to bake at 350 degrees F.
- In a large pot of boiling water add the noodles and cook for 4 minutes. Do not follow package directions. Transfer back to package tray or a large plate with space in-between so that they don't stick together and allow to cool.
- In a saucepan add 1 tablespoon olive oil. Dice the onion, and bell peppers and cook until al dente. Add enough spinach until there is roughly 1 cup cooked spinach. Little extra vegetables never hurt so this is all approximate and you can add more or less to your taste. Set aside to cool.
- In a food processor or blender add 14oz of tofu, garlic, salt, nutritional yeast and 1 1/2 tablespoon olive oil. Blend well and transfer to a large bowl.
- In the large bowl with tofu mixture stir in the vegan mozzarella, vegetables, parsley, and chopped basil.
- To the baking pan pour a light layer of pasta sauce just to cover the bottom of the pan. Using a piping bag fill the manicotti noodles with the tofu filling and lay in a single layer in the pan.
- Pour the remaining sauce in the pan until the noodles are all covered (there may be extra sauce). Top with additional vegan mozzarella and if desired vegan parmesan.
- Bake for 30-35 minutes.
