Vegan Sausage and 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, then add all ricotta ingredients to a food processor and pulse until it has a ricotta-like texture. Set aside.
Begin boiling water and cook the manicotti noodles 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, and sauté for 4-5 minutes until it starts to brown. Stir in all the seasonings and sauté for another minute.
Preheat the oven to 400 degrees.
Drain the manicotti noodles and let them cool for a few minutes so they can be handled.
Mix the tofu pesto ricotta and tempeh sausage together to create the filling mixture
Stuff the cooled manicotti noodles with the filling mixture
Spread a layer of marinara sauce in a baking dish, place the stuffed manicotti in the dish, cover with the remaining marinara sauce and optional vegan mozzarella
Bake in the preheated oven for 20-25 minutes or until heated through and the cheese is melted and bubbly
