Vegan Vegetable Manicotti (Makes 8-10 servings)

This is sooo good, I had to share my recipe. I got the original recipe from “Vegan on the Cheap”, a cookbook, and it started as lasagna dish. BUT I made some variations because I have a pretty yummy non-vegan recipe and used part of my old recipe and changed to be a manicotti recipe. Plus, I didn’t have all the same ingredients so I made a few substitutions.

Vegan Vegetable Manicotti

Truthfully, this recipe is a little more labor extensive than I’d like, but it’s worth it for special occasions. When I make it again, I’ll definitely double and freeze the 2nd one.


2 medium zucchinis (about 1-1/2 lbs) cut into cubes

1 tablespoon olive oil

Salt and pepper

1-2 lbs tofu

1/2 cup Nutritional yeast

1/4 cup fresh parsley

2 tsp basil

1 tsp oregano

1 lb meatless ground meat

4 tsp minced garlic (or 2-4 cloves to taste)

2 cups chopped white mushrooms

2-3 cups mixed greens (I used Spinach and Kale)

4 cups Marinara Sauce (jar is okay)

1 chopped onion

1 box manicotti tubes Cooked according to directions on box

3 tablespoons sugar

For mock Mozarella topping:

1-1/2 cups steamed

2 tablespoons nutritional yeast

1/2 tsp salt

1/2 cup plain soy/almond/coconut milk

1. Preheat oven to 425 degrees. Lightly oil a baking sheet and arrange the zucchini cubes in a single layer. Drizzle the  zucchini with a little oil and season with salt and pepper to taste. Roast the zucchini until tender, about 10 minutes. Set aside to cool. Reduce the oven temperature to 350 degrees.

2. Place the noodles in a stock pot and follow directions on box for preparation.

3. For the stuffing: In a large bowl, combine the tofu, nutritional yeast, and zucchini. Add parsley, basil, oregano, 1 tsp salt, and 1/2 tsp of pepper. Mash together or process in a food processor. Add additional spices if prefered. Set aside.

4. For the marinara: In a large skillet, heat olive oil over medium heat. Add mushrooms, onions, and garlic. Let them cook until they release their liquid, 3-4 min. Add the mixed greens. Cook until liquid is absorbed. Add jarred marinara, sugar, and meat. Simmer until ready to use.

5. Drain and blot the noodles. Spread a thin layer of marinara sauce on the bottom of a 9×13 glass or metal pan. Take noodle tubes and fill with tofu stuffing. (A simple easy way: fill a ziploc bag w/stuffing and seal. Cut the corner. Use as a pastry bag and fill each noodle accordingly). Place stuffed noodle tubes in 9×13 pan on top of thin layer of marinara.

6. Pour remaining Marinara on top of noodles. Once completed, place in oven and bake for 45 min.

7. While noodles and sauce are baking, Prepare Cauliflower topping. Place chopped and steamed cauliflower in bowl (same bowl as stuffing okay) with yeast and salt. Add soy/almond/coconut milk. Set aside. Once noodles and marinara are done, place cauliflower topping on top of dish and bake for additional 10 minutes until browned.

8. Let cool 10 minutes and enjoy !


4 thoughts on “Vegan Vegetable Manicotti (Makes 8-10 servings)

    • Oren can literally have nothing in this no tomatoes, soy, gluten. So, when we make a meal like this I make him a sandwich or gf mac n cheese. Normally he eats what we eat I just leave out a few ingredients though 🙂

  1. Zucchini is my favorite veggie and I love it even more when its served with pasta and marinara. Yummy! Have you tried spaghetti squash? I make that and serve it as the “noodles” then top with grilled slices of zucchini, mushrooms and yellow squash all topped with marinara. That’s another great meatless meal.

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