Vegan Manicotti

Madison Leigh
Dec 27, 2017
2 min read

I made a vegan version of Manicotti for Christmas this year while others in my family made a

non-vegan one. I am very happy to say that everyone either said they couldn't tell a difference between the two or that the vegan version tasted better!! I absolutely loved this meal and ate for three meals in a row:)

Vegan Manicotti Recipe

Shells

1 box of manicotti shells

Sauce

(we used this amount of sauce to make a double recipe, you can decrease this recipe in half or save the leftovers for another meal)

4 cloves of garlic
1/2 sweet onion, chopped
2 12 ounce cans of tomato paste
4 cans of water (use tomato paste can)
2 packages of spaghetti spice
1-2 T sugar
salt to taste

Tofu Ricotta Cheese

(I doubled the recipe because I like lots of cheese, I had enough leftover to make my spinach and artichoke dip)

1 package of extra firm tofu
2 T nutritional yeast
1 medium yellow onion
2 cloves of garlic
2.5 t salt
1/2 of a lemon's juice
1 t oregano
1/2 T salt free garlic and herb seasoning (Italian would work too)
1 small frozen package of chopped spinach (you could use a 2 cups of freshly chopped spinach)

Directions

You can make the sauce in a crockpot or a pot on the stove. For both modes of cooking, first sauté garlic and onions on the stove with water for about 5 minutes. If using a crockpot, add them to the crockpot along with the rest of the ingredients. Cook on low for 6 hours or high for 3. If using a stovetop, combine all the ingredients, bring to a boil then allow to simmer for 30 minutes.

Next, boil your manicotti per instructions on box.

While manicotti is boiling, start making the cheese. Combine all the ingredients except the spinach in a food processor. Process until combined. Transfer to a bowl and stir in the spinach.

Add enough of your sauce to cover the bottom of a 13 x 9 casserole dish.

Preheat the oven to 350 degrees.

Start stuffing your shells with the cheese. To do this, I add the cheese to a large ziplock bag and cut a small hole in the corner in order to just squeeze the cheese into the tubes. You could also just stuff them using a spoon.

Once stuffed, cover the manicotti with the spaghetti sauce.

Bake the manicotti for 45 minutes covered then 15 minutes uncovered. Enjoy:)