This simple and fabulous vegan Manicotti recipe is quick to prepare and is a favorite with family and friends alike! Stuffed with easy-to-make tofu ricotta, vegan cheese, and fresh chopped spinach!
Vegan Manicotti (like vegan stuffed shells!) is a popular dish in our family! From small to great, everyone gobbles it without even a fuss over the spinach! Score!! Any leftovers work great in work lunches!
What you’ll need to make Vegan Manicotti:
- manicotti shells
- fresh spinach
- firm water-packed tofu
- nutritional yeast flakes
- vegan cream cheese (or sub vegan mayo)
- garlic and onion
- dried basil, oregano, garlic and onion powder
- favorite pasta sauce
- vegan shredded cheese (optional) see notes below!
How to make Vegan Manicotti:
Cook 12 manicotti shells according to al dente’ package directions (be sure and salt the water!). Place cooked manicotti shells in a bowl/pot of cool water to keep them from sticking together while you prepare the filling.
Sauté diced onion and minced garlic over low heat until onions are soft and clear.
Prepare the filling: Drain the water from your tofu block and gently squeeze to remove any excess moisture. Crumble it with your fingers or a fork. Add softened vegan cream cheese or sub vegan mayo. Add spices, nutritional yeast, and salt and mix well (Photo #1).
Now add sautéed onion and garlic, chopped fresh spinach, and 3/4 cup grated vegan cheese and mix together until combined (Photo #2).
Coat bottom of 9 X 11 baking dish with 2 1/2 cups of pasta sauce.
Using a tablespoon or your fingers, fill each manicotti shell with approximately 3-4 tablespoons of tofu-ricotta mixture. Place each manicotti in the bed of sauce. When all the manicotti shells are filled, pour remaining pasta sauce over, sprinkle with any leftover filling mixture and top with 1/4 cup vegan cheese shreds.
Cover securely with foil and bake at 375 degrees for 20-25 minutes. Garnish with chopped fresh basil or parsley if you like and serve!
Let’s talk about vegan cheese:
Everyone always wants to know what kind of vegan cheese is best! In these photos I used some of the Daiya ‘board collection’ style shreds. Honestly, not my fave. They melted pretty well, but just didn’t have the right flavor. I like their shreddable block cheeses better. At any rate, the family still loved it and didn’t even seem to notice.
When I have just a bit more time, my preference is to make my own Vegan Mozzarella. It melts, slices, and grates, and has absolutely delicious flavor. I might be a bit biased, but if you check out the reviews, my readers tend to agree!
Make ahead tips and storage of vegan manicotti:
If you would like to make vegan manicotti ahead of time, just go ahead and assemble everything, just don’t bake it! Instead, cover your dish with plastic wrap or lid and place in the refrigerator for up to two days. Remove from refrigerator 30 minutes before baking or increase bake time by a few minutes as needed. Be sure to remove the plastic wrap and replace with a foil covering before baking!
You can also freeze this manicotti prior to baking for a ready made meal down the road! (up to two months).
Once baked, vegan manicotti lasts in the refrigerator for up to five days. I often freeze any leftovers in individual sized portions for easy work lunches!
Other favorite vegan Italian recipes:
If you’ve tried this Vegan Manicotti recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
Vegan Manicotti
Ingredients
Cook:
- 8 oz Manicotti Shells 12 shells
Saute:
- 1/2 cup diced onion
- 3 cloves minced garlic
- 2 tbsp olive oil
Tofu-ricotta filling:
- 16 oz firm water-packed tofu
- 1/3 cup vegan cream cheese softened or sub vegan mayo
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast flakes
- 2 cups chopped fresh spinach
- 1 cup vegan cheese shreds divided
Sauce:
- 4 cups pasta sauce divided
Instructions
- Boil water and cook 12 manicotti shells according to al dente' package directions (be sure and salt the water!). Place cooked manicotti shells in a bowl/pot of cool water to keep them from sticking together (or cooking further) while you prepare the filling.
- Preheat oven to 375 degrees.
- Sauté diced onion and minced garlic over low heat until onions are soft and clear.
- Prepare the filling: Drain the water from your tofu block and gently squeeze to remove any excess moisture. Crumble it with your fingers or a fork. Add softened vegan cream cheese (or sub vegan mayo). Add spices, nutritional yeast, and salt and mix well.
- Now add sautéed onion and garlic, chopped fresh spinach and 3/4 cup grated vegan cheese and mix until combined.
- Coat bottom of 9 X 11 baking dish with 2 1/2 cups of pasta sauce.
- Using a tablespoon or your fingers, fill each manicotti shell with approximately 3-4 tablespoons of tofu-ricotta mixture. Place each manicotti in the bed of sauce. When all the manicotti shells are filled, pour remaining pasta sauce over, sprinkle with any leftover filling mixture and top with 1/4 cup vegan cheese shreds.
- Cover securely with foil and bake at 375 degrees for 20-25 minutes. Garnish with chopped fresh basil or parsley if you like and serve!
The ingredients list does not say pasta sauce. How much is it suppose to be for the receipe? Thanks
Oh my! Added that in! Thanks!!! It’s a total of four cups. 2 1/2 as a bed of sauce for the manicotti and the remainder poured over top!