Raw Vegan Spinich Manicotti Recipes
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
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
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.
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- In a cast iron pot, get your sauce going by sauteing onion over medium/high heat for about 5 minutes. Add garlic and cook another 3-5 minutes.
- Add oregano, thyme, salt and pepper along with your chopped tomatoes, tomato paste and tomato sauce. Stir well, turn heat down to med/low, cover and let cook.
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