Vegan Manicotti

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.

5 from 3 votes

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Course: Entrée, Main Course

Cuisine: Italian

Keyword: Vegan Manicotti

Prep Time: 15

Cook Time: 1 25

Servings: servings

Calories: 177kcal

Ingredients

7 ounces gluten-free manicotti
4 ounces vegan cheese

Pasta Sauce

2 vegan sausages cut into bite-sized pieces
2 tablespoons avocado or olive oil
1 small onion chopped
3 cloves garlic minced
1/2 medium red bell pepper chopped
1 medium tomato chopped
1 tablespoon Italian seasoning
1 24-ounce or 3 cups pasta sauce, or homemade sauce
Salt to taste

Filling

1 pound extra-firm tofu drained and rinsed
2 green onion chopped
1 tablespoon nutritional yeast flakes
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon lemon juice
1/2 teaspoon salt

Instructions

For The Pasta Sauce

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 filling

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.

Assembly

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.

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