Monday, January 26, 2015

Vegan Cheesy Spinach Manicotti

While thinking about what I was going to buy at the grocery store, I suddenly became overwhelmed with the idea of manicotti. I haven't had a nice manicotti in a long while, so I knew this had to be the first dish that I cook in my brand new kitchen. It wasn't pretty while I was in the process of stuffing the manicotti, but it turned out amazing and I ended up eating this for breakfast, lunch, and dinner. That's how good it was!

yields 6 servings

1 package manicotti shells
1 package meatless crumbles
1 Tbsp. olive oil
1/2 c. water
1/2 c. whole wheat flour
1 jar tomato and basil sauce
1/2 bunch spinach, stems removed
2 garlic cloves
1/4 c. fresh parsley
1 bag Daiya mozarella style shreds
1 package silken tofu
2 tsp. dried basil
2 tsp. Italian seasoning
2 tsp. nutritional yeast

1. Cook manicotti shells according to package instructions.
2. Brown meatless crumbles in a nonstick skillet with olive oil. Add water while scraping the bottom of the skillet with flour. Pour in tomato and basil sauce and simmer on low heat.
3. Combine spinach, parsley, and garlic cloves in a food processor.
4. Add in 3/4 of the bag of Daiya shreds, tofu, spices, and nutritional yeast to the food processor.
5. Stuff manicotti shells with filling and add to 9×13 and 8×8 Pyrex dish.
6. Top with meatless crumble sauce and top with remaining vegan mozarella shreds.
7. Cook at 350° for 40 minutes.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

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