Louies Holiday Manicotti Recipes
LOUIE'S HOLIDAY MANICOTTI
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original. This dish, created by the Italian father of a VegNews' staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
Provided by Vegnews Magazine
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.
- In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and 1/2 teaspoon salt, and set sauce aside.
- In a food processor, combine hominy, tofu, breadcrumbs, remaining 1/4 teaspoon salt and 1/3 cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and 1/3 cup vegan mozzarella.
- Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 21 grams, Carbohydrate 137 grams, Fat 29 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1031 milligrams, Sugar 23 grams
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