Baked Manicotti
Baked Manicotti
Try this unique vegan twist on an old Italian “meaty” favorite.
  • CourseVeggie Main Courses
  • CuisineItalian
  • DietVegan
# of Servings 6
Serving Size 2 manicotti
Prep Time Cook Time
1hour 2hours
Baked Manicotti
Baked Manicotti
Try this unique vegan twist on an old Italian “meaty” favorite.
  • CourseVeggie Main Courses
  • CuisineItalian
  • DietVegan
# of Servings 6
Serving Size 2 manicotti
Prep Time Cook Time
1hour 2hours
Ingredients
For the Manicotti sauce:
  • 3Tbsp olive oil
  • 1C yellow onions(chopped)
  • 1C bell pepper (red)(chopped)
  • 2 garlic cloves(minced)
  • 28oz tomatoes (whole)(canned)
  • 1/2C wine (red)
  • 1Tbsp basil (dried)
  • 1tsp granulated sugar
  • 1/2tsp salt
For the Manicotti stuffing:
  • 12 manicotti shells
  • 2tsp olive oil
  • 12oz hamburger crumbles (meatless)
  • 1/4C parsley (fresh)(chopped)
  • 2Tbsp yellow onions(minced)
  • 1/2tsp salt
  • 1/2tsp oregano (dried)
  • 1/4tsp marjoram (dried)
  • 12oz tofu (extra firm water-packed)(drained and crumbled)
  • 1C mozzarella cheese (rice)(shredded)
  • 1/2C Parmesan cheese (non-dairy grated)
Instructions
For the sauce:
  1. In a medium pan, saute the onion, bell pepper, and garlic in the olive oil until the vegetables are tender.
  2. Add the remaining sauce ingredients, bring to a boil, cover and simmer for at least 20 minutes; uncover and cook for an additional 10 minutes, stirring occasionally. Spoon enough of the sauce into a greased baking pan to coat the bottom of the pan.
For the filling:
  1. In a large pan, saute the meatless crumbles, parsley, onion, and spices in the oil until heated through; remove from the heat and mix in the remaining ingredients (minus the shells).
  2. Stuff the uncooked manicotti shells with the crumble mixture and place the filled shells in the baking pan.
  3. Pour the remaining sauce over the shells and sprinkle with additional Parmesan cheese; cover with foil and bake at 350 degrees for approximately 60 minutes or until the manicotti is tender and the sauce is bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the top of the manicotti shells.
Recipe Notes

Serve with additional cheese, if desired.

Cover and store for up to one week in the refrigerator.

Mainly Vegan Chef's video

 

 

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Nutrition Facts
Baked Manicotti
Amount Per Serving
Calories 481 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg 0%
Sodium 1194mg 50%
Potassium 88mg 3%
Total Carbohydrates 97g 32%
Dietary Fiber 7g 28%
Sugars 8g
Protein 39g 78%
Vitamin A 54%
Vitamin C 90%
Calcium 47%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
85.3 Water saved (gallons)
185.1 Manure not deposited (pounds)
260.2 Grains / feed not consumed (pounds)
453.8 Methane not created (gallons)
5,553 CO2 not released (pounds)
.005 Animal lives saved