Anyone who likes pasta will love this simple stuffed pumpkin manicotti dish!
This isn’t one of those dishes where you have to announce, “Look out! It’s vegan!” or “I know you don’t like these veggies, but they’re in there.” I know I’ve made a winner when the ingredients have become united in yumminess and full of nutrition. This is the perfect recipe for picky eaters.
Pasta wrapper of choice: collard greens, lasagna sheets, zucchini strips, etc.
About 26 ounces garlic pasta sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup spinach leaves
1/3 cup frozen peas
2 tablespoons-1/4 cup carrots or broccoli
1/4 cup of filling (stir in after)
1/4 cup soaked cashews (this makes it more cheesy, but you can omit)
12-16 ounces sprouted tofu (depends how chunky you like your filling)
1 cup grated vegan mozzarella (1/2 cup for the filling plus 1/2 cup for the top or to taste)
1/2 cup vegan mozzarella
Preheat oven to 350°F.
In a pot, add all the sauce ingredients, cover the bottom with about an inch of water, bring to a boil, simmer until ready for step 5 (you can skip this step if you like veggies and texture doesn’t bother you)
While boiling, In a food processor or high-speed blender, combine all the blended filling ingredients and puree
Crumble the tofu in a large bowl and add all but 1/4 of the puree
Take the pot with all the veggies, drain, and transfer to the food processor or blender, add the rest of the sauce ingredients and blend until smooth
In an 11×17-inch baking dish, pour enough sauce to cover the bottom.
Take each shell and prepare according to the directions (boiled, etc.) then stuff with filling, top with sauce and mozzarella
Roll the shell up and set in pan.
Top with sauce and mozzarella.
Bake in the oven for 30 minutes or until golden brown on top.
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