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Nutritional Info
  • 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

View full nutritional breakdown of Vegan Spinach & Ricotta Stuffed Manicotti calories by ingredient
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Vegan Spinach & Ricotta Stuffed Manicotti

Submitted by: LADYWATERS


Number of Servings: 4

Ingredients

    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

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Directions

This recipe makes 4 servings -two tubes each
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.






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Member Ratings For This Recipe

  • I think I must be blind because I don't see a temperature to cook this at. I'm using 350, but I'm not sure if that's right. What is the proper temperature? - 2/25/13

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  • Amazing dish. My boyfriend and I made this a few months ago and literally made it for dinner for about 10 days in a row. We had old tofu and decided this was the best way to eat it (which is saying something). Thank you for the recipe! - 2/18/13

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  • I added mushrooms to the sauce and left off the cheese. So good! - 1/29/11

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  • Absolutely delicious! My vegan boyfriend loved this. Next time, I will use less spinach though as it was really hard to process it. - 10/14/10

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  • Sounds delish... Thanks! - 9/28/08

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  • My fiancee & I LOVED this! I did end up using real mozzarella but that was the only substitution I made and it was amazing! Highly recommend it!! - 7/11/08

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  • Sounds incredible! I will use fresh spinach like Jeremy and theotherhalf mentioned. Trader Joe's carries a good vegan mozz cheese, will use that too. I love Italian food so I'm really looking forward to cooler weather to try this one. Thanks for sharing!
    Peace - 7/10/08

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  • it sounds good!!!! - 6/29/08

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  • We used fresh spinahh and vegan hard white cheese and then had it and everyone liked it and we didn't have to buy cheese from a store. - 6/24/08

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  • I'm going to use fresh spinach and vegan hard white cheese and give this a good go. - 6/23/08

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