This vegan Stuffed Manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.
Vegan Stuffed Manicotti
This manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.
Author: Laura Theodore
Recipe type: main dish
Cuisine: Italian
Yield: 6 servings
Ingredients
MANICOTTI
- 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons tamari
- 1 teaspoon Italian seasoning blend
- 2 cloves garlic, chopped
- ½ cup chopped fresh parsley
- 12 manicotti shells, cooked al dente and cooled
SAUCE
- 1 small sweet onion, chopped
- 2 tablespoons water, plus more as needed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon tamari
- 1 teaspoon Italian seasoning blend
- • 3 cups sliced cremini mushrooms
- 1 large clove garlic, minced
- 1 jar (24 to 26 ounces) vegan marinara sauce
- ⅛ teaspoon crushed red pepper
TOPPING
- 2 slices Italian-style or whole-grain bread
- 1 teaspoon Italian seasoning blend
- 2 teaspoons extra-virgin olive oil, plus more as needed
FOR SERVING
- ½ jar (about 12 ounces) vegan marinara sauce
- Parsley sprigs and/or chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F.
- Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon tamari and 1
- teaspoon Italian seasoning blend into a large skillet. Cover and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry.
- Add the mushrooms, cover and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry. Add 1 clove minced garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and
- cook for 15 minutes.
- While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons tamari, 1 teaspoon Italian seasoning blend and 2 cloves minced garlic into a medium-sized bowl and mash using a potato masher or large fork until it has the consistency of ricotta cheese. Fold in the parsley.
- Spread 1 cup of the sauce evenly over the bottom of a 12 by 9-inch or 13 by 9-inch casserole dish. Fill each manicotti shell with some of the filling, using a small spoon or tablespoon. Arrange the stuffed manicotti shells in a single layer in the prepared casserole dish. Tent with
- foil and bake for 35 minutes, or until bubbling.
- While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces into a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork to combine. Add a bit more olive oil if the crumbs seem dry.
- Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.
- Meanwhile, put about 12 ounces of marinara sauce into a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce on the side.
Notes
Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published byScribe Publishing, ©2018, reprinted by permission.
