Raw Vegan Spinich Manicotti Recipes

SPINACH CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

VEGAN MANICOTTI

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.

RAW VEGAN SPINICH MANICOTTI

Steps:

• Advanced Prep 1. Soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse. 2. In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer. Drain For the Noodles 1. Cut off both ends of each zucchini. Using a mandoline, slice the zucchini the long way so that you have long, wide noodles. If a mandoline is not available, use a knife, cutting as thinly as possible. 2. Place in a bowl, drizzle with olive oil and toss very gently. For the Spinach & Sunflower Cheese Filling 1. In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt. 2. Blend well until smooth. Scrape into a large bowl. 3. In a food processor, process the spinach and parsley in batches until chopped but not puréed. Alternately, chop finely by hand. Pour into the bowl with the sunflower cheese. 4. Add Italian seasoning and mix well. For the Herby Tomato Sauce 1. To assemble, arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½". 2. Place ¼ cup of the spinach & sunflower cheese filling in the center and spread so that it covers the front to the back and about 1" in width. 3. Roll the zucchini from left to right to create a filled manicotti. 4. Place two manicotti on a plate and top with ¼ cup of tomato sauce. 5. Garnish with a drizzle of olive oil and a sprinkling of hemp seeds and/or Italian seasoning.