VEGAN MANICOTTI LOOKS DIFFICULT TO MAKE, BUT IT’S NOT!

Who doesn’t love Italian food?  Today we have a super simple recipe for vegan manicotti that is so delicious it is sure to become a family favorite. Guest Chef, Cody Stubbe, joins us on #LunchBreakLIVE to prove that you can have a quality plant-based Italian meal with very little fuss or struggle.  Whip this delicious recipe up in no time.  Let’s see how it’s done.

 

 

PROMOTING PLANT-BASED LIVING THROUGH HEALTHCARE

Cody Stubbe, RN/MSN, is a registered nurse with a Master of Science degree in nursing. She is a nursing instructor for Purdue University Global and for Nebraska Methodist College. She is a certified Food for Life Instructor and the co-leader of the Nurses Nutrition Network with the Physicians Committee for Responsible Medicine.  She is a member of the American College Lifestyle Medicine and the Nebraska Organization of Nurse Leaders. Cody is the founder and president of Wholistic Dish, LLC, which specializes in plant-based cooking and nutrition classes, and incorporating lifestyle medicine into colleges and healthcare facilities, as well hosting speakers for educational events. She has also been an online guest speaker on PCRM’s Cooking to Combat COVID class series and has been a guest on Vegan Mainstream’s podcast. She is the co-founder and co-director of So Many Cooks in the Kitchen and So Many Kids in the Kitchen. Cody hosts annual cooking and nutrition classes for PCRM’s Let’s Beat Breast Cancer Campaign and is the co-founder of the annual online holiday vegan Thanksliving-mas cooking program, which is on November 13th!  Visit her website for more info

 

CODY STUBBE

Cody Stubbe.

 

FABULOUS ITALIAN VEGAN MANICOTTI

This is such a quick recipe to assemble for someone who loves quality vegan Italian food!  Manicotti is large tube-shaped pasta that is stuffed with a vegan ricotta cheeze and herbs then baked in a marinara sauce. It’s a family favorite and a must-try for sure.  The homemade vegan ricotta is delicious, being a great meal to share with your non-vegan pals, proving to them you don’t miss out on flavor by eating vegan!

 

Ingredients for vegan manicotti

Ingredients for the manicotti.

 

vegan ricotta

The vegan ricotta after being processed in the food processor.

 

vegan ricotta

Put the vegan ricotta in a piping bag.

 

vegan ricotts in piping bag

The vegan ricotta is in a piping bag, ready to fill the pasta.

 

Cooking the vegan manicotti

Cooking the vegan manicotti.

 

Vegan manicotti

The beautifully plated vegan manicotti.

 

Vegan manicotti

Cody’s Easy Vegan Manicotti

Manicotti is large tube-shaped pasta that is stuffed with a vegan ricotta cheeze and herbs then baked in a marinara sauce. It’s a family favorite!
Course Dinner, Lunch, Main Courses
Cuisine Italian

Ingredients
  

  • 1 14 ounce container firm tofu (drained)
  • 1 cup cashew pieces work great
  • 3 ½ Tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoons dried or fresh basil
  • 1 teaspoon dried or fresh oregano
  • 1 ½ teaspoons garlic powder or 2 cloves minced
  • 2 boxes manicotti noodles may only use 1 ½ boxes
  • 2 25 ounce jars marinara sauce
  • 2 cups filtered water

Instructions
 

  • Use a coffee grinder to finely grind the cashews.
  • Add the tofu, ground cashews, lemon juice, salt, basil, oregano, garlic in a food processor and mix until smooth. Making sure to scrape down the edges after the first mix and then mixing up a second time.
  • Take a piping bag or large ziplock bag and cut the tip off (about ½ inch) and then line the inside of a mug with it and roll the edges over the outside of the mug.
  • Spoon the tofu ricotta in the piping bag and twist the top closed. You can put a twisty tie around it to secure it better.
  • Take a 9x13 baking dish and add a layer of marinara sauce. Add about ½ cup filtered water and mix with a fork.
  • Take an uncooked manicotti noodle and hold it with one hand and grab the piping bag with the other hand. Insert the small end of the bag inside the manicotti noodle as far as it can go and gently squeeze while at the same time pulling out of the noodle. Fill the noodle with the tofu ricotta and lay in the baking dish. Continue to do this with each noodle until the tofu ricotta is all used.
  • Slowly add the rest of the marinara sauce and the filtered water over the noodles. Be careful to leave about ½ inch at the top of the pan so the sauce will not boil over the edge.
  • Place tin foil over the entire dish and fold down the edges tight.
  • Place dish in a preheated oven at 350 degrees and cook for 1 hour.
  • Check with taking a corner edge of one of the noodles to see if it is done.
  • Remove and let cool about 5 minutes and then serve. Enjoy!
Keyword vegan
Tried this recipe?Let us know how it was!

 

ITALIAN VEGAN DONE RIGHT!

What a fabulous recipe on today’s #LunchbreakLIVE.  Italian vegan food done right is awesome, and this recipe doesn’t disappoint.  Give it a try and let us know how you liked it.  Take a photo and tag @JaneUnChainedNews on Instagram.  Interested in trying other simple plant-based recipes?  Hop on over to the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!