Name: Vegetable Manicotti
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 1 box manicotti shells, about 12–14; 1 large jar (about 32 oz) marinara sauce; 1½ cups shredded vegan mozzarella, divided; 2 blocks (14 oz each) extra-firm tofu, drained; 8 oz mushrooms, finely chopped; 1 green bell pepper, finely diced; ½ medium onion, finely diced; 2 cloves garlic, minced; 5–8 oz spinach, chopped; 1 small zucchini, finely diced , optional; 1 tbsp olive oil; ¼ cup nutritional yeast; 2 tbsp lemon juice; 1 tsp dried basil; 1 tsp dried parsley or Italian seasoning; ½ tsp garlic powder; ½–1 tsp salt; ½ tsp black pepper

INGREDIENTS

Serves 6–8

Manicotti

1 box manicotti shells, about 12–14
1 large jar (about 32 oz) marinara sauce
1½ cups shredded vegan mozzarella, divided

Filling

2 blocks (14 oz each) extra-firm tofu, drained
8 oz mushrooms, finely chopped
1 green bell pepper, finely diced
½ medium onion, finely diced
2 cloves garlic, minced
5–8 oz spinach, chopped
1 small zucchini, finely diced , optional
1 tbsp olive oil
¼ cup nutritional yeast
2 tbsp lemon juice
1 tsp dried basil
1 tsp dried parsley or Italian seasoning
½ tsp garlic powder
½–1 tsp salt
½ tsp black pepper

METHOD

Make it

1
Heat oil in a skillet. Cook onion, mushrooms, green pepper and optional zucchini 7–10 minutes until tender and most mushroom moisture has evaporated. Add garlic and spinach for 1–2 minutes until wilted; cool slightly.
2
Mash tofu to a ricotta-like texture. Add nutritional yeast, lemon juice, herbs, garlic powder, salt and pepper. Mix in cooked vegetables and 1 cup vegan mozzarella.
3
Cook manicotti in salted boiling water 5–6 minutes until flexible but undercooked. Drain carefully and separate. Pipe filling into both ends using a zip-top bag with a corner cut off.
4
Heat oven to 375°F. Put about 1½ cups marinara in a 9×13-inch dish. Arrange filled shells, cover with remaining sauce and remaining 1/2 cup mozzarella.
5
Cover tightly with foil; bake 25 minutes. Uncover and bake another 10–15 minutes until bubbling and hot. Rest 10 minutes.

Cooking notes

Zucchini is optional.
Spinach can be omitted or replaced with finely chopped, lightly cooked broccoli, sautéed kale or additional mushrooms.

Serving suggestions

Italian or garlic bread and salad.