This vegan manicotti is perfect for a romantic evening, or a lovely comforting meal. Impress your significant other, the fam, or friends with this delicious meal. Non-vegans will be pleasantly surprised.
You shall require the following:
Rosé Sauce
2 TBSP Shallot
4 Garlic Cloves
2 TBSP Olive Oil
2 1/2 Cups of Italian Tomato Sauce (or more if needed)
2 TBSP Fresh Basil
1 TBSP Red Wine Vinegar
1 TSP Cayenne
Salt for sauce (to taste)
Freshly Ground Black Pepper (to taste)
1/2 Cup Unsweetened Oat Milk (or vegan cream)
Pasta Component
Salt for water (I use Himalayan pink salt)
Olive Oil for water
Manicotti tubes (I prepared half a box worth)
Filling
1 3/4 Cup Vegan Ricotta (Tofutti Better Than Ricotta)
1 1/3 Cup Frozen Spinach (This speeds things up)
1/2 Cup Cauliflower
1/2 TSP Nutmeg
1/2 Cup Vegan Parmesan
Freshly Ground Black Pepper to taste
Salt to taste
1/4 TSP Cayenne
1/4 Cup Just Egg
Piping Bag (makes it easier to fill)
Vegan Parmesan to top it off
Vegan Mozzarella to top it off
Basil Ribbons to finish it off
Micro Mustard Greens for plating – a wonderful touch!
Optional: Chillies
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Thoughts/Notes:
San Marzano tomato sauce tomato sauce is the best. If you would like to see my arrabbiata sauce, check it out in this video:
Perfect Pizza at Home & Arrabbiata Sauce
You can turn it into a rosé easily.
You may omit chillies (for those who are more sensitive).
Remember to cook the pasta so that it is just a little under al dente since it will be going in the oven covered for most of the cook time. An additional 5 minutes uncovered at the end perfects this dish.
Valentine’s Day just passed and I would say this dish is perfect for next year’s Valentine’s Day or if you would like to make a nice meal for your loved one.
Some other replacements for ricotta is tofu crumbled and flavoured to perfection. Perhaps I’ll share this in a future video. I was very excited to try the Tofutti brand vegan ricotta, and I was really happy with it. Let me know if you have tried this yet!
Microgreens are way more concentrated in nutrients than the fully grown vegetables. I thought that the mustard microgreens would work nicely flavour wise with this manicotti and it was such a pleasant surprise how well this worked out.
I added finely chopped cauliflower in the vegan ricotta mixture. I sneaky way to have kids or picky eaters get some more veggies in their diets. (If you like can add more than what I did.) There are many varieties of manicotti and some even contain other veggies – so keep this in mind when you’re having fun experimenting in the kitchen.
Pair this main with a wonderful salad and some nice wine. I would suggest a full bodied oaky red, but you do you.
You’ll surely be in pasta heaven with this one! Buon appetito!
Thank-you to all of my subscribers old and new. Thank-you to everyone who tunes in as often as possible. Thank-you for liking this video, leaving a friendly comment, and sharing with others. I truly appreciate the support after putting in so much to this channel. I enjoy providing creative inspiration and mixing things up in my kitchen. 😊🙏💬🔔
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Want more Italian cuisine inspired meals. Check these out:
Fagioli e Scarole | Beans & Escarole
Pumpkin Sage Wild Mushroom Risotto
Baked Pappardelle Pasta | Creamy Sauce
Vegan Parmesan & Vegan Mozzarella
Eggplant Parmesan Recipe Veganized
Hot Vegan Lasagna | The Ultimate Comforting Meal
Grilled Polenta With Wild Mushrooms | Fusion Cuisine
I hope you enjoy my personal spin on the various Italian dishes. If you have any questions, or you are just getting started on your cooking journey, feel free to reach out. Likewise, if you have made some vegan manicotti with other ingredients that you don’t normally see in restaurants, I would love to hear about it.
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Music:
Les Toreadors from Carmen – Bizet
Habanera – Bizet
Intimate Tango – Doug Maxwell Media Right Productions
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#manicotti #italianinspired #pasta #casserole #stuffed #foodspiration #vegancooking #romanticmeals #pastatubes #veganinspiration #plantbased
Welcome back everyone to another episode of vegetarian cooking with JJ in this week’s episode I’m making a vegan manicotti with our vegan rotta and some spinach and I’m putting my own spin on things I’m really excited to make this recipe and you can enjoy this recipe for
A romantic evening or any kind of evening or lunch even I’m really excited to get started so without further Ado let’s head over to the kitchen and get [Applause] Cooking I’m going to mince up this shallot I’m going to Min up for cloves of garlic here here’s our defrosted spinach when it was frozen it was 1 and 1/3 cup and now you can see it’s shrunk quite a bit but it’s enough for our mixture you want to be
Sure to squeeze out all the spinach as much as possible cuz you do not want it to be stopping wet for interesting twist with our ATI we’re going to finally chop up some cauliflower and blend it into our vegan Ricotta you may also like to use a food processor it just depends on how many dishes you want to get [Applause] dirty I’m going to use a half a cup for this recipe you want to preheat your oven to 350 our stove top is set to medium and our
Big pan is hot here we’re going to add 2 tbspoon of olive oil if you don’t want to use olive oil you can use oil of your choice olive oil is traditional in Italian cuisine so we’re adding our shallot and our garlic I have 2 and 1/2 cups
Add salt to your liking unless your tomato sauce has enough salt we’re going to get some freshly ground black pepper add some cayenne I like to add a splash of red wine vinegar we’re bringing some salted water to a boil here and adding some olive oil we’ll pop our manotti In you want to cook this manotti pasta just until it’s slightly less than the regular Eland the difference between manicotti in canalone is that manotti pasta is usually a little bit thicker it has the rib texture it comes in the pre-form tubes and they’re cut on an angle on
Both sides with the canalone pasta you just use a flat rectangular shaped pasta stuff it up roll it up and make sure to place some seams side down down cuz you don’t want any big mess with the canalone pasta canalone means big sleeves or big pipes whereas manicotti
Means mths hand warmers or simply sleeves canalone was more popular and is more popular in Italy as opposed to manicotti manicotti is more popular in North America it gained popularity in North America specifically between the 30s and 60s when a lot of Italian immigrants arrived and if you’re Italian
Or if you do go to Italy you’ll know that they make a similar dish but they use the Crepes instead of the pasta I’m adding a half a cup of vegan oat milk you may like to add the vegan cream the unsweetened kind of Course I’ll be using the tofutti brand better than ricotta cheese it’s our vegan version of ricotta you can find this at good rebel here it is one cup and a 3/4 cup I’m adding in our spinach as well as the half a cup of riced cauliflower mix it all
Up I’m adding a half a teaspoon of Nutmeg a half a cup of vegan parmesan we’re going to add the mix freshly ground black pepper about 1/4 teaspoon is worth our Himalayan pink salt feel free to use salt of your choice sprinkle in some cayenne of course this is optional we have some in
Our sauce as well and I’m adding 1/4 cup of just egg or Vegan egg made from mung beans just mix everything up Evenly I’ve added a little oil to this pastoral dish and we’re also going to add our Rosé sauce on the bottom here I used some fresh basil in this sauce and I just wanted to share with you that basil was dubbed the Royal Herb in ancient Greece and in Jewish folklore
It was said to Aid people to get them through the fast the scent was said to make them stronger and in Italy basil is a symbol of love and there’s a really cute story about an Italian woman leaving basil on her balcony to Signal her gentleman caller to come and get
Her in some parts of Northern Europe in Central Europe is considered a symbol of hatred though and in some parts of Europe it’s even considered a symbol of Satan but in Hindu culture it’s connected to Vishnu and it’s evened used in some funerals here’s our Piping Bag
We’re going to fill it up this should make things easier to get all the filling in of course you’re welcome to do the sloppy way if you prefer to be sloppy filling up our Piping Bag here and of course you want to place your manotti in your dish Okay things did get a little floppy but don’t worry about it we got it all in and we’re just going to add Our tomato sauce on Top I should say Rosé sauce spreading the sauce adding our vegan parmesan on Top and we’re adding some vegan mozzarella on top we’re adding our foil on top Cook the manicotti covered for 25 minutes then remove the foil and cook it for an additional 5 Minutes here’s our beautiful Manotti Something a little bit different I’m adding some micro greens around the Edges and we’re adding on our manotti very carefully of course I’m topping off our manati with ribbons of fresh basil and you can add chilies if you like To it’s that time again everyone I get to try our beautiful vegan manotti of course they take the biggest piece imaginable for the first bite oh You the ricotta has a slight sweetness to it and the cauliflower mixes in nice so you don’t really notice It got I love the basil we have a little bit of spice going but not too much of course you can leave out the spice if you’re super sensitive M micro greens are quite nice with it as well I use the mustard micro greens Mhm Perfecto and completely satisfied with the way this turned out and it’s perfect for a romantic evening or any kind of evening don’t restrict Yourself as you know with a fresh spinach you have to boil it strain it squeeze it out and you need need so much of it just to get a small amount of cooked spinach so with the frozen spinach it’s much more convenient all you have to do is defrost it and squeeze
It out make sure you get out as much water as possible I hope you’ve enjoyed this video and remember if you did hit that Thumbs Up Button subscribe to my channel hit that little bell notification icon so you don’t miss a single video be sure
To hit the Bell icon so you get notified every time a new video pops up a new video will be airing every Monday at 8:00 a.m. eastern so you don’t want to miss it this is JJ signing off keeping things interesting in my kitchen and in yours Bon up a Te