Stuffed Manicotti
Deliciously creamy and hearty, this vegan stuffed manicotti is filled with a savory blend of tofu and spinach, all smothered in a rich marinara sauce.
Discover the joy of vegan cooking with this delightful Stuffed Manicotti recipe, perfect for a family dinner or a special occasion.
With wholesome ingredients and bold flavors, this dish will impress even the most discerning palates.
Explore more plant-based recipes at vegancooking.recipes and elevate your dinner table with this comforting classic.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu is essential for the right texture in the filling. You can replace spinach with kale or other leafy greens if desired. Nutritional yeast is key for a cheesy flavor, but can be omitted if not available.
Tips & Notes
- •If you have leftover filling, it makes a great addition to salads or wraps.
- •For added flavor, consider adding Italian herbs like oregano or thyme to the filling.
Recipe Variations
- •Add sautéed mushrooms or bell peppers to the tofu filling for extra flavor and texture.
- •Top with vegan cheese before baking for a cheesier version.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, simply use gluten-free manicotti pasta and ensure your marinara sauce is gluten-free.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the manicotti and store it in the refrigerator for up to 24 hours before baking.
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Deliciously creamy and hearty, this vegan stuffed manicotti is filled with a savory blend of tofu and spinach, all smothered in a rich marinara sauce.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the manicotti pasta according to package instructions until al dente. Drain and set aside.
- 3
In a large bowl, crumble the pressed tofu with your hands until it resembles ricotta cheese.
- 4
Add the chopped spinach, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the tofu. Mix well until fully combined.
- 5
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
- 6
Using a spoon or a piping bag, fill each manicotti shell with the tofu and spinach mixture. Place the filled shells in a single layer over the marinara sauce in the baking dish.
- 7
Once all manicotti are filled and arranged, pour the remaining marinara sauce evenly over the top.
- 8
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 9
After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
- 10
Remove from the oven, let it sit for a few minutes, then garnish with fresh basil before serving.
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