Manicotti
Made manicotti trying to do something similar to Oliver Garden’s Cannelloni al forno (a discontinued item with veal filling I had as a kid before I knew what veal was).
I made tofu ricotta and the “veal” seitan from Nonna’s Italian kitchen, cooked with half package of Gimme Lean sausage, finely minced carrot/onion/celery, and cooked it down with broth and plant cream. Pulsed in food processor in 3 batches: 1 totally smooth, one finely chopped, one very small chopped. I alternated ricotta and “meat” so each 2-piece serving gets both.
Topped with red sauce (yep, from a jar..I didn’t have time to make my own), and the bechamel from the same book, and a little Violife shaved parm and finished with parsley.
by Dontfeedthebears