Vegan Manicotti Recipes
VEGAN MANICOTTI
Found this recipe on vegweb.com and it looks delicious! I love any sort of substitution I can get for cheese (since my finance is lactose intolerant!).
Provided by dlnewby
Categories Manicotti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- De-thaw spinach in microwave and drain spinach.
- Put tofu (without water) in bowl. Add spinach, pepper, yeast flakes, oregano, garlic, and 1 TBS oil. Mix until smooth.
- In cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!).
- Put half the sauce into a pan, then lay down manicotti, then top with remaining sauce.
- Cover and bake for 20-25 minutes. Remove cover and bake another 10-15 minutes.
Nutrition Facts : Calories 204.1, Fat 9, SaturatedFat 1.7, Sodium 675.4, Carbohydrate 20, Fiber 7.9, Sugar 6.7, Protein 17.7
VEGAN RICOTTA CHEESE
This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you'll never go back to the dairy version.
Provided by Delicious Everyday
Categories Appetizer Dips Snack
Time 5m
Number Of Ingredients 8
Steps:
- Mash the tofu with a fork in a medium bowl.
- Add all ingredients and mix until well combined.
Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SPINACH 'RICOTTA' CANNELLONI
Vegan Cannelloni is an easy Italian pasta dish made with dairy-free ricotta, healthy spinach, and flavorful sauce for a delicious and hearty meal! This cannelloni recipe is egg-free and can be made gluten-free.
Provided by Julie | The Simple Veganista
Categories Entree
Time 1h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix together the ricotta and spinach.
- Place 2 cups of pasta sauce in the bottom of a baking dish.
- Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
- Place filled shells in the baking dish and top with the remaining sauce.
- Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.
Nutrition Facts : ServingSize 2 stuffed cannelloni, Calories 473 calories, Sugar 8.1 g, Sodium 384.9 mg, Fat 28.5 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 43 g, Fiber 6.3 g, Protein 16.9 g, Cholesterol 0 mg
More about "vegan manicotti recipes"
VEGAN MANICOTTI - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
From zardyplants.com
Reviews 1Category EntreeCuisine AmericanEstimated Reading Time 8 mins
- Preheat your oven to 375 F (191 C) and spread half the tomato sauce over the bottom of a tall rimmed baking pan or dish (I used a lasagna pan).
- Use a small or narrow spoon (a baby spoon or grapefruit spoon both work well) to stuff small amounts of ricotta into the shell, then use a chopstick or straw to push the cheese down the tube until the halfway point. Repeat on each side until the shell is full. Repeat with each shell and place in the pan.
- Add more (I used chunky for this) tomato sauce on top. You can either cover or don’t completely cover the noodles with sauce. They will be softer if you do this, so I recommend cooking it for maybe 5 minutes less than the recommended 30 minutes, to ensure your pasta doesn't get soggy.
- Cover (with foil or parchment) and bake for about 30 minutes. Try a small piece on the corner of one of the manicotti to test if it is soft enough. Mine were definitely ready at 30 minutes, but not soggy at all.
BEST EASY VEGAN MANICOTTI - VEGAN BLUEBERRY
From veganblueberry.com
5/5 (6)Total Time 40 minsCategory EntreeCalories 140 per serving
- Boil water and cook 12 manicotti shells according to al dente' package directions (be sure and salt the water!). Place cooked manicotti shells in a bowl/pot of cool water to keep them from sticking together (or cooking further) while you prepare the filling.
- Prepare the filling: Drain the water from your tofu block and gently squeeze to remove any excess moisture. Crumble it with your fingers or a fork. Add softened vegan cream cheese (or sub vegan mayo). Add spices, nutritional yeast, and salt and mix well.
SIMPLE VEGAN MANICOTTI (CANNELLONI RECIPE) - THE SIMPLE ...
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5/5 (2)Total Time 50 minsCategory EntreeCalories 369 per serving
- Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water.
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- Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you are using the ricotta for a sweet dish).
- Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
EASY VEGAN MANICOTTI WITH TOFU RICOTTA - SIMPLY QUINOA
From simplyquinoa.com
4.7/5 (6)Calories 406 per servingCategory Entree
- Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
- Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth. Pulse in spinach.
- Transfer the ricotta to a piping bag (or make your own with a plastic storage bag - watch the video above for instructions!), and set aside.
MANICOTTI RECIPE [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Vegan, Vegetarian, ItalianTotal Time 40 minsCategory Lunch, DinnerCalories 324 per serving
- While you pre-cook your shells, prepare the filling. In a pan heat a bit of oil, or vegetable broth, and add garlic and onions. Fry this mix for around 3 minutes, then add optional mushrooms before frying for 2 minutes longer.
- Also the last minute add optional spinach to that pan. Take it from the stove and mix everything in the pan with the vegan ricotta and half of the prepared vegan Parmesan. Reserve the rest for the topping, and season with salt and pepper.
- Set all aside, and preheat oven to 415°F. You will need a 8x11 inch casserole dish. Start with a layer of tomato sauce, so the bottom of your baking dish is covered.
- Now use the Manicotti filling and give about 3 tsp into the noodles. Place them in the oven dish, repeat that until all shells are stuffed. Give the rest of the filling on top, cover everything with the remaining marinara and the reserved vegan Parmesan.
VEGAN MANICOTTI WITH TOFU RICOTTA AND ROASTED RED PEPPER ...
From createmindfully.com
5/5 (1)Calories 271 per servingCategory Main Course
- Filling: Slice red pepper in half. Place on a parchment lined sheet pan. Drizzle olive oil on top and spread around. Roast at 450° for 15-20 minutes, or until charred. Let cool.
- When red pepper is cool enough to handle, peel off the skin. If there's some left on, that's fine, it adds a smoky flavor. Slice and mix with tofu ricotta in a food processor.
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From elavegan.com
5/5 (5)Calories 468 per servingCategory Main Course, Pasta
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- Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.
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From connoisseurusveg.com
5/5 (4)Total Time 1 hr 20 minsCategory EntreeCalories 479 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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From pacificfoods.com
4.2/5 (4)Category EntreesCuisine ItalianEstimated Reading Time 1 min
- Preheat oven to 350 degrees. Bring salted water to a boil and cook the pasta two-thirds of the way until very aldente. Coat lightly with oil to prevent sticking and breakage.
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From vegangela.com
Reviews 31Servings 4Cuisine ItalianCategory Main
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