WFBP Manicotti | Gluten Free, Dairy-Free Manicotti | Vegan Manicotti

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I gotta be honest, these are a little annoying to make. Which is ironic because I’m a fan of anything remotely resembling a dumpling😂😂.

The filling is made out of a white bean puree and actually that cashew cheese I posted last week (so if you want to know how to make that, go check the video or recipe on my blog!).

This might seem a little hectic for a 30 second video, but I promise it is well worth the effort!

Plus the written recipe is on my blog, so you can check that out there! 😋

Hope you give this a shot!

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WFPB Manicotti

Cook and Prep Time: 90 minutes

Serves:

You Need

• 24 Manicotti Shells
• 3-Ingredient Cashew Cheese OR 1 Block of Firm Tofu
• For the Sauce
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • 1 large can (29 oz.) Crushed or Pureed Tomatoes
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Tamari
  • 1 tsp. Thyme
  • Olive Oil or Vegetable Stock, for sautéing
• For the White Bean Puree
  • 2 cans Cannellini Beans, rinsed and drained
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Miso Paste
  • 1 tsp. Dijon Mustard
  • ½ cup Cashew Milk (or other nut milk)
• Chopped Parsley for garnish
• Red Pepper Flakes, for garnish
• ½ cup Nutritional Yeast
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Make the cashew cheese ahead of time (see below).  Or, using your hands, break down the tofu into smaller pieces.
3. Make the puree.  Combine all ingredients to a blender, and pulse until smooth.  Then, divide the puree into evenly into 2 portions.
4. Make the sauce. 
   1. Set a large pan to medium heat.  Once hot, add vegetable stock or 1 tsp. olive oil. 
   1. Then, sauté garlic and onion for 5-6 minutes, until softened and translucent. 
   1. Then, add tamari and dry spices.  Stir to combine and cook until fragrant, about 30-60 seconds. 
   1. Then, add tomatoes.  Bring to a boil and then reduce heat to a simmer.  Cook for about 10 minutes, until reduced, or desired thickness is reached. 
   1. Then, add 1 portion of the white bean puree, and stir until combined and incorporated evenly.  Cook until warmed through, 2-3 minutes. 
   1. Season to taste and remove from heat. 
5. Make the filling.  Combine the 2^nd portion of the white bean puree and cashew cheese (or tofu) in a large bowl.  Mix to combine, and season to taste.
6. Cook the manicotti.
   1. Bring a pot of water to a boil.
   1. Add the manicotti to the water.  Cook for 4-5 minutes, until al dente (the pasta will finish cooking in the oven).
   1. Rinse the pasta in cold water, and separate to avoid sticking.
7. Stuff the manicotti.
   1. Option 1: Using a pipette, fill the manicotti. (Recommended).
   1. Option 2:  Use a spoon to fill the manicotti (I did this, and if you have a pipette, I would much rather do that).
8. Assemble for baking.
   1. Add layer of sauce to the bottom of a deep dish baking tray. 
   1. Then, line the manicotti to fill the tray. 
   1. Then, add another layer of sauce. 
   1. Repeat until the tray is full, if needed.  Top with the remaining sauce, and then sprinkle over nutritional yeast.
   1. Bake for 20-25 minutes at 350˚F, or until pasta is tender.
9. Remove from the oven and serve.  Garnish with parsley.  Enjoy!