vegan manicotti

Healthy delicious Broccoli Stuffed Manicotti with optional Burrata. A cozy homemade vegetarian meal that can be made ahead! Perfect for weeknight dinners or the holiday table.

Broccoli Manicotti with Burrata 

broccoli florets (about 6 cups raw)

——-

olive oil

onion, diced

4-6 garlic cloves, rough chopped

tomatoes,

water

salt

maple syrup, honey or sugar

Italian seasoning

whole milk ricotta (or make

egg (optional)

basil (plus more for garnish)

lemon zest

pepper

nutmeg

mozzarella (or vegan mozzarella)

manicotti shells (7 ounces)

burrata balls- optional, but delicious.

Steam the broccoli

until just barely tender, (not too soft!) cool and chop.

Saute

At the same time, in a saute pan, heat olive oil over medium-high heat and saute onion 3-4 minutes, stirring. Add garlic, lower heat to medium and saute until golden and tender, 4-5 minutes.

Divide.  

Place half of the sauteed onions/garlic mixture in a blender (for the sauce) and the other half in a medium bowl (for the filling).

Blend the tomato sauce: 

Add the canned tomatoes (and their juices) to the blender, (with 1/2 of the sauteed onions),water,  salt, maple, Italian seasoning, and olive oil. Blend until smooth, set aside.

Make the filling

Chop up the steamed broccoli and add it to the bowl with the onions. Add the ricotta, egg, basil, lemon zest, salt, pepper, nutmeg and stir with a fork. Add the cheeses. If going the vegan route, taste for salt and pepper, adding more if you like.  Place the broccoli filling in a large piping bag ( or large zip lock bag- cutting off the corner to fit inside the manicotti).

Assemble

Coat the bottom and sides of a 13 x 9 inch baking dish with olive oil. Pour half the tomato sauce to cover the bottom (about 1 3/4 cups). Using the piping bag, generously fill 12 uncooked, dry, manicotti shells (getting filling all the way to the middle) and nestle in the sauce. Dot the edges of the manicotti with the extra filling. Cover with the remaining sauce. It will seem a little runny but the uncooked manicotti will soak up much of the moisture here. Dot with any remaining filling if you like. Top with optional Burrata Cheese. Cover tightly with foil.

Bake

Bake 50 minutes at 400 F. Uncover, test that manicotti is tender (check with a sharp knife)  then bake 10 more minutes, or until beautifully golden.

Oh my, I made it today and is extremely delicious  .I love it!

Delicious!  The broccoli really lightens the dish and complements the cheeses! Easy to assemble and fun to eat.  Looking forward to making again soon! 

Thank you and cheers!

The store was out of manicotti so we made (pre-cooked) shells. I also used one box of Pomi marinara and dotted a little mozz since we didn’t have burrata. It was delicious and so easy. Thank you!

Fantastic recipe and oh so good!  I made it as a lasagne. I omitted the nutmeg b/c I'm not a big nutmeg fan although I can see how it would add some earthiness to the dish.  The lemon rind was the grace note though - just fab!

Made this for my family for our backyard Christmas Eve, it was a huge hit! Very flavorful and festive! I didn’t have enough ricotta so combined it with your tofu ricotta and used pesto instead of fresh herbs. Assembled the night before it baked up beautifully. Thank you, I love your recipes!

This is fantastic! Huge hit with my family (and a lucky coworker).  Yet another feasting at home recipe that goes into my rotation.  I’m back on the website to gather more recipes. I followed this exactly as written. Perfection.

I made this recipe and double the sauce because life is like that for me! Double
The sauce, double the plessure! The burrata was a nice touch!!!

This was not a simple recipe. Not difficult, but it used a lot of pans and appliances, like the blender. 

Mine was verrrry watery at the end. Did anyone else experience that?

Just made this for a family dinner.  Everyone loved it, even my dad who doesn't like tomatoes. The only thing I might do differently is undercook the broccoli.  But this recipe's a gem! Thanks Sylvia!

https://content.jwplatform.com/videos/RMhDHZXo.mp4

Delicious Broccoli-Stuffed Manicotti with Buratta Cheese. A cozy vegetarian dinner recipe that is loaded up with healthy broccoli- perfect for weeknight dinners or the holiday table. Video.

Broccoli Manicotti 

This recipe for vegan manicotti with spinach and bean ricotta has all the deliciousness of hearty comfort food but it&#39;s secretly healthy. The spinach &quot;ricotta&quot; stuffing is made partly with white beans and all of it is drowned in tasty marinara sauce and baked with bubbly vegan mozzarella cheese. A soy-free recipe, can be nut-free and gluten-free.

Vegan Manicotti with Spinach and Bean Ricotta

white beans

cashews

yeast

onion powder

garlic powder

oregano

tsp nutmeg

tbsp extra virgin olive oil

onion ((finely chopped))

garlic ((minced))

spinach

mozzarella shreds ((divided))

tbsp parsley ((minced))

oz manicotti

recipe marinara sauce ((approx 3 cups))

Salt and black pepper

Preheat the oven to 350 degrees Fahrenheit.

Make the filling by placing the cashews in a blender or food processor with 1/2 cup water and process to a very smooth paste. Add the beans to the blender along with the nutritional yeast, onion powder, garlic powder, oregano, nutmeg and salt and ground black pepper to taste. Process until you have a smooth filling that should be stiff, not runny, so you can easily stuff the manicotti. Try not to use any more water while processing, but if your blades won&#x27;t move, add a tablespoon or two.

Heat oil in a saucepan. Add the onions and garlic and saute along with some salt and ground black pepper and saute until the onions turn soft but not brown. Add the spinach and saute until the spinach is soft and tender. Turn off the heat.

Let the spinach mixture cool slightly, then stir in the cashew filling, half the mozzarella shreds and parsley. Mix well.

Coat the bottom of a 13 by 9 inch baking dish with some cooking spray and ladle half the marinara (about 1 1/2 cups) into the dish, spreading it evenly.

Fill each manicotti cylinder with the stuffing and then place in the baking pan in a single layer on top of the marinara. My baking dish is a bit narrow, so I arranged them diagonally, which also looked really pretty.

Spoon over the remaining marinara to cover the manicotti, and sprinkle on the remaining mozzarella shreds. You can drizzle on some olive oil at this stage to help add some moisture and richness to your dish, but it&#x27;s optional.

Bake for 35 minutes. Let stand 10 minutes before serving.

Vegan Manicotti is a cheesy pasta dish the whole family will love! It’s stuffed with creamy vegan ricotta cheese, covered with marinara sauce and vegan mozzarella cheese, and then baked until it’s gooey and bubbly.

Vegan Manicotti

raw cashews (or slivered almonds)

firm tofu (drained)

lemon juice

basil

water (as needed)

manicotti shells

marinara sauce

vegan mozzarella (homemade or store bought)

Prepare - Preheat the oven to 350 degrees F and get out a 9x13 inch casserole dish.

Make the ricotta - Add the cashews to a food processor and process until fine and crumbly. Now break the tofu into chunks (no need to press it first) and add it to the food processor, along with the nutritional yeast, lemon juice, salt, basil and oregano. Pulse until well combined. If it seems too thick and dry, add a few tablespoons of water at a time until creamy and smooth. Set aside.

Boil the manicotti - Bring a large pot of salted water to a boil. Cook the manicotti shells for 6 minutes. They will only be partially cooked and will cook further in the oven. Drain well and rinse with cold water.

Pipe the filling - Transfer the ricotta to a large pastry bag or ziplock type bag. Cut of a 3/4 inch corner of the bag and pipe the filling into both ends of the manicotti shells until completely full.

Assemble and bake - Spread 3/4 cup of the marinara evenly on the bottom of the baking dish. Transfer the stuffed manicotti shells to the baking dish. Pour the rest of the sauce over the manicotti. Sprinkle the cheese on top (or drop the homemade mozzarella in spoonfuls). Cover the dish tightly with foil and bake for 35 minutes. Uncover, and bake for 10-15 minutes more, and then broil for a few minutes so the cheese melts and browns, if desired. Serve warm.

This turned out great! We have nut allergies so I used sunflower seeds instead of cashews and used about a scant cup (what I had on hand). I soaked them for 20 minutes in boiling water before processing all the ricotta cheese ingredients together and didn't need any additional water. It was a great family recipe! The kids liked it a lot - Thanks!

Thank you for another delicious recipe Nora! I subbed your stuffed shell ricotta recipe (a tried and true favorite in my house with extra spinach!) and omitted the vegan cheese.

Vegan manicotti is a simple yet tasteful and easy-to-make recipe for you to try this holiday season. Made with manicotti filled with tofu ricotta, a rich vegan sausage pasta sauce, and topped with vegan cheese, this dish is a great way to enjoy dinner with your friends and family.

gluten-free manicotti

vegan cheese

sausages

avocado oil

onion

garlic (minced)

red bell pepper (chopped)

tomato (chopped)

pasta sauce, or homemade sauce

Salt

tofu

nutritional yeast flakes

Place a large saucepan over medium heat and add olive oil.

Once the oil heats up, add vegan sausages and cook for about 2 to 3 minutes per side until they get a golden brown color. Place the pieces in a bowl and set them aside for later use.

In the same saucepan, add chopped onion and cook for 3 minutes until tender.

Add garlic and red bell peppers. Mix well and cook for a minute or two.

Add chopped tomatoes, Italian seasoning, chopped vegan sausages, and pasta sauce.

Mix well and cook for 3 to 4 minutes until the mixture bubbles.

Season with salt and mix well. Take the saucepan off the heat and set it aside.

For The Pasta Sauce

Press extra-firm tofu to get rid of excess water. Pat it dry and crumble it either with hands or a potato masher.

Add the crumbled tofu into a bowl. Add chopped green onions, Italian seasoning, garlic powder, lemon juice, and salt.

For the filling

Pour pasta sauce at the base of the casserole dish. Using the back of a spoon, spread it all across its surface.

Fill manicotti pasta shells with tofu filling and arrange them at the bottom of the casserole dish in a single layer.

Pour the remaining pasta sauce on top of the manicotti pasta.

Cover the dish with parchment paper and aluminum foil and place it in a preheated oven at 375 degrees F for about an hour or until the manicotti pasta shells are tender.

Remove the aluminum foil and parchment paper. Spread grated vegan cheese on the pasta and bake further for about 15 minutes or until the top gets a golden brown color.

Assembly

Vegan manicotti is a simple yet tasteful and easy to make recipe for me this moment

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