Vegan Sausage Pesto Ricotta Manicotti
Ingredients
Tofu pesto ricotta
- 1/2 a Block (about 8oz.) Extra firm tofu
- 2 Tbsp. Nutritional yeast
- 2 tsp. Olive oil
- 2 Tbsp. Lemon juice, about 2 small lemons
- 2 Cloves of Garlic
- 1/3 C. Basil, fresh
- 2 Tbsp. Pine nuts or walnuts
- 1 tsp. Salt
- 1/4 tsp. Black pepper
Tempeh sausage
- 8 oz. Tempeh
- 1 Tbsp. Olive oil
- 1 tsp. Basil, dried
- 1 tsp. Garlic powder
- 1/2 tsp. Oregano
- 1/2 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
Manicotti components
- 1/2 a Box Manicotti noodles, 7 noodles
- 1 1/2 C. Marinara sauce
- Vegan Mozzarella for topping, optional
Preparation
Squeeze the tofu over the sink to remove as much liquid as possible; crumbling is fine as it will be blended.
Add all the ricotta ingredients to a food processor and pulse, scraping down the sides as needed, until it has a ricotta-like texture; set aside.
Begin boiling water for the manicotti and cook according to package instructions.
While the manicotti is boiling, heat olive oil in a non-stick skillet on medium high.
Crumble the tempeh into the pan, breaking up large pieces to resemble sausage crumbles.
Sauté the tempeh for 4-5 minutes, reducing heat as needed, until it starts to brown.
Stir in all the seasonings for the tempeh sausage, toss to coat, and sauté for another minute until browned all around; remove from heat.
Preheat the oven to 400 degrees.
Once the manicotti is drained, let it cool for a few minutes so it can be handled.
Stuff the manicotti noodles with the tofu pesto ricotta and tempeh sausage mixture
Arrange the stuffed manicotti in a baking dish, cover with marinara sauce, and top with vegan mozzarella if using
Bake in the preheated oven until heated through and cheese is melted, about 20-25 minutes
