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Ingredients
- 8 cannelloni/manicotti noodles (gluten-free as required) cooked al dente
- 1 16 oz. jar of your favorite pasta sauce
- 2 tbsp. olive oil
- 1 medium onion - chopped
- 1 10 oz. package of frozen spinach - thawed & chopped – or 1 bag of fresh baby spinach - chopped
- 16 oz. firm or silken tofu
- ½ cup soaked cashews - drained & finely ground (optional)
- ¼ cup shredded carrots (optional)
- 2 tbsp. lemon juice
- 1 clove garlic - minced
- 1 tbsp nutritional yeast
- 1 tsp. salt
- ¼ tsp black pepper
- shredded vegan cheese - such as Daiya (optional)
Preparation
Step 1
In a nonstick skillet, saute the onions in the oil until translucent. Stir in the spinach and turn off the heat.
Step 2
In a bowl, mix the tofu, cashews (if using), carrots, lemon juice, garlic, nutritional yeast, salt and pepper.
Step 3
Add the spinach-onion mixture to the tofu mixture and stir until well-mixed.
Step 4
Preheat oven to 350F. Pour a thin layer of pasta sauce on the bottom of a 9×13 pan.
Step 5
Fill each cooked shell with filling using a small spoon. Line the filled shells up in the pan and cover with the rest of the pasta sauce.
Step 6
Cover the pan with foil to keep the shells from drying out.
Step 7
Bake for about 30 minutes,or until bubbling.
Step 8
If adding vegan cheese, sprinkle it on top for the final 2 minutes in the oven.