And…I’m back! – Stuffed Manicotti
March 17, 2010
There’s been a lot going on the past two and a half weeks. I have amazingly been able to remain on my vegan diet throughout, but it has certainly been difficult. I’ve been sick, we’ve had guests, our lives have had many ups and downs, and yet somehow I stayed vegan. I didn’t really try any new recipes during this time, which is why I haven’t posted much.
Tonight, however, I tried a recipe that I just have to share. If you like Italian food, then you definitely need to give this one a try. Even my husband, who has not been a fan of the Lenten vegan challenge, LOVED this dish. It is SO simple too. You can impress your friends with this one!
Stuffed Manicotti
Steps
Preheat your oven to 350 degrees.
Boil the Manicotti – according to the package directions
*You can make the filling in a food processor, or you can use your hands
If you are making it by hand, mash up the tofu until it resembles a firm ricotta cheese texture.
Add nutritional yeast, basil, garlic powder, salt, pepper and lemon juice.
In a casserole dish, spread out half of the marinara sauce.
Fill the manicotti with a couple spoon-fulls of the tofu filling.
Top with the remaining marinara sauce, and bake for 15-20 minutes.
It was delicious!!! I highly recommend this one
