Vegan Baked Manicotti with Kale
Ingredients
The pasta
-
8
ounces
dried manicotti shells
The tomato sauce
-
1
tablespoon
olive oil
-
½
cup
diced onion
-
2
cloves
garlic
-
½
cup
dry red wine
-
1
28-ounce can
crushed tomatoes
-
1
14-ounce can
diced tomatoes
-
1
tablespoon
white sugar
-
1 ½
teaspoons
dried oregano
-
1
teaspoon
dried basil
-
1
teaspoon
crushed red pepper flakes
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
The vegan ricotta and kale filling
-
1
tablespoon
olive oil
-
½
cup
diced onion
-
3
cloves
garlic
-
4
cups
finely chopped lacinato kale
-
1 ½
cups
raw cashews
-
¾
cup
unflavored soy or almond milk
-
¼
cup
lemon juice
-
½
teaspoon
salt
-
1
pound
firm or extra-firm tofu
For serving
-
to taste
chopped fresh parsley
Instructions
- Cook the manicotti shells according to package directions, then drain and toss with olive oil.
- In a saucepan, sauté onion in olive oil until softened, then add garlic and cook briefly.
- Add red wine and simmer until reduced, then stir in crushed and diced tomatoes, sugar, and spices. Simmer for 15-20 minutes.
- In a skillet, sauté onion and garlic in olive oil, then add kale and cook until wilted.
- Blend cashews, milk, lemon juice, and salt until smooth, then pulse in tofu for a ricotta-like texture. Mix in the kale.
- Preheat the oven to 400°F. Spread half of the sauce in a baking dish, fill manicotti shells with the ricotta mixture, and arrange them in the dish.
- Pour remaining sauce over the shells, cover with foil, and bake for 20-25 minutes. Let sit before serving, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
711
Total fat
33g
Total carbohydrates
76g
Total protein
28g
Sodium
705mg
Cholesterol
0mg
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