It’s hard not to please the family with this simple, flavorful dish. Many people think that vegans can’t enjoy Italian food because the cheese factor, but in reality, it’s so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there’s not reason herbivores can’t indulge in their favorite pasta dishes!
INGREDIENTS:
12-13 manicotti shells
1 jar marinara sauce
1-1/2 C sliced mushrooms
2 C chopped fresh spinach
1 tsp olive oil
2 tsp garlic, minced
1/2 C diced onion
1/2 C Daiya mozzarella
Tofu Ricotta:
1 14-oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
DIRECTIONS:
Preheat oven to 350. Cook the pasta until just al dente—it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.
Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.
Pour about a half the sauce on the bottom of a 9×13″ pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.
Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!
- 12-13 manicotti shells
- 1 jar marinara sauce
- 1-1/2 C sliced mushrooms
- 2 C chopped fresh spinach
- 1 tsp olive oil
- 2 tsp garlic, minced
- ½ C diced onion
- ½ C Daiya mozzarella
- Tofu Ricotta:
- 1 14-oz pkg extra firm tofu, drained and pressed
- ⅓ C nutritional yeast
- 1 C fresh basil
- 2 Tbs fresh rosemary
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbs lemon juice
- Preheat oven to 350. Cook the pasta until just al dente---it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.
- Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.
- Pour about a half the sauce on the bottom of a 9x13" pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.
- Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!
