Vegan Manicotti Food
VEGETARIAN MANICOTTI
Make and share this Vegetarian Manicotti recipe from Food.com.
Provided by DaisyHeadMaisie
Categories Manicotti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook and drain manicotti shells.
- Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
- Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
- Stuff shells with mixture and arrange in baking dish.
- Spoon tomato sauce over shells.
- Bake at 350°F for 20-25 minutes, covered in tinfoil.
- Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.
VEGAN MANICOTTI
Found this recipe on vegweb.com and it looks delicious! I love any sort of substitution I can get for cheese (since my finance is lactose intolerant!).
Provided by dlnewby
Categories Manicotti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- De-thaw spinach in microwave and drain spinach.
- Put tofu (without water) in bowl. Add spinach, pepper, yeast flakes, oregano, garlic, and 1 TBS oil. Mix until smooth.
- In cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!).
- Put half the sauce into a pan, then lay down manicotti, then top with remaining sauce.
- Cover and bake for 20-25 minutes. Remove cover and bake another 10-15 minutes.
Nutrition Facts : Calories 204.1, Fat 9, SaturatedFat 1.7, Sodium 675.4, Carbohydrate 20, Fiber 7.9, Sugar 6.7, Protein 17.7
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- Preheat your oven to 375 F (191 C) and spread half the tomato sauce over the bottom of a tall rimmed baking pan or dish (I used a lasagna pan).
- Use a small or narrow spoon (a baby spoon or grapefruit spoon both work well) to stuff small amounts of ricotta into the shell, then use a chopstick or straw to push the cheese down the tube until the halfway point. Repeat on each side until the shell is full. Repeat with each shell and place in the pan.
- Add more (I used chunky for this) tomato sauce on top. You can either cover or don’t completely cover the noodles with sauce. They will be softer if you do this, so I recommend cooking it for maybe 5 minutes less than the recommended 30 minutes, to ensure your pasta doesn't get soggy.
- Cover (with foil or parchment) and bake for about 30 minutes. Try a small piece on the corner of one of the manicotti to test if it is soft enough. Mine were definitely ready at 30 minutes, but not soggy at all.
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