I have always loved manicotti. This vegan alternative is truly delicious. I've made the vegan tofu "ricotta" many times before. I think it tastes even better than tradional ricotta. Plus the added bonus of being vegan scores extra points! This time I've made manicotti using zucchini as the pasta shell. A much healthier version of the processed starchy pasta from the grocery store. I've never been a fan of tomato sauce so instead, I've roasted some tomatoes and baby portobello mushrooms as a topping.
1 8oz package firm tofu drained and pressed of excess water
1/4 cup nutritional yeast
Juice of 1 lemon
1/2 teaspoon salt (adjust to taste)
fresh cracked pepper to taste
1 tsp Rosemary
A few Basil leaves
Add all ingredients except basil to food processor or blender and process until roughly smooth. Taste and adjust seasonings accordingly. Add the basil leaves and process until they have been evenly incorporated into the mixture.
Slice 4 zucchini into thin strips and blanch until slightly tender. Don't overcook! Once cooled overlap 3 strips side by side and season with sale and pepper. Place the ricotta filling at one end. Roll zucchini strips into the manicotti shape and trim the excess edges. You may or may not need to secure with a toothpick. Line the manicotti in a baking dish. Cover completed zucchini in sauce of your choice. I just added whole and sliced tomatoes plus baby portobellos to the dish to let them cook right along with the manicotti. Bake @ 350 degree for 30 minutes.
The tofu, nutritional yeast, & lemon juice combination is so versatile. I've used it as starters to veganize many different dishes requiring a rich creamy texture from macaroni and cheese to potatoes au gratin. Adjusting the spices really can transform the flavor to suit many purposes!Give it a try!
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