- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 534.5
- Total Fat: 23.0 g
- Cholesterol: 0.0 mg
- Sodium: 866.9 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 8.0 g
- Protein: 28.8 g
Vegan Spinach & Ricotta Stuffed ManicottiSubmitted by: LADYWATERS
1 pound firm tofu
1 10 oz frozen spinach (thawed)
1 tablespoon garlic powder
1/4 cup nutritional yeast
1 teaspoon salt and pepper
1 teaspoon oregano
3 or 4 tablespoons of olive oil
1 cup of mushrooms
1 package manicotti
1 vegan mozzarella soy block- grated
1 jar of spagetti sauce
If you want to save a step, you don't have to cook the manicotti, just make sure that the filling is a little bit wetter than normal.
Drain the tofu for about 30 minutes before starting this recipe!
Squeeze thawed spinach by hand making sure it is not totally dry. Place all ingredients (except for the sauce!) into a food processor. Pulse until well mixed and smooth. Take a taste and adjust your seasoning.
Fill large ziploc bag with the mixture. Cut a dime size hole in bottom corner of bag. Pipe the filling into the tubes of manicotti filling them completely. Pour sauce into a large bowl. Fill up jar with about 1/2 cup of water and replace lid and shake. Add to sauce in bowl. Mix well and add some olive oil.
Ladle half of sauce into a rectangular pan. Place stuffed manicotti into sauce. Top w/ remaining sauce. Cover with foil and bake for 20-25 minutes. Remove cover and top with vegan mozzerella and bake for another 10-15 minutes till bubbly. Let it cool and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYWATERS.