Vegan Baked Manicotti with Kale and Red Wine Tomato Sauce

Name: Vegan Baked Manicotti with Kale and Red Wine Tomato Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 -6 servings
Ingredients: 8 ounces dried manicotti shells; 1 tablespoon olive oil; ½ onion; 2 cloves garlic; ½ cup dry red wine; 1 28-ounce can crushed tomatoes; 1 14-ounce can diced tomatoes; 1 tablespoon white sugar (organic for vegan-friendly); 1 ½ teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon crushed red pepper flakes; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; ½ onion; 3 garlic cloves; 4 cups stemmed and finely chopped lacinato kale; 1 ½ cups raw cashews; ¾ cup unflavored soy or almond milk; ¼ cup lemon juice; ½ teaspoon salt; 1 pound firm or extra-firm tofu; chopped fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
4 -6 servings
Calories
711 kcal
Course
Main Course
Cuisine
American

Vegan Baked Manicotti with Kale and Red Wine Tomato Sauce

Omar Parker

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Creamy cashew-based ricotta and garlicky sautéed kale is stuffed into pasta tubes, drenched in spicy tomato sauce and baked up to perfection to make this scrumptious veganized baked manicotti.

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Ingredients

Servings

8 ounces dried manicotti shells about 14 shells

For the Tomato Sauce

1 tablespoon olive oil
½ onion diced
2 cloves garlic minced
½ cup dry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoon white sugar (organic for vegan-friendly)
1 ½ teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes optional, or to taste
¼ teaspoon salt or to taste
¼ teaspoon black pepper

For the Vegan Ricotta and Kale Filling

1 tablespoon olive oil
½ onion diced
3 garlic cloves minced
4 cups stemmed and finely chopped lacinato kale about 1 small bunch
1 ½ cups raw cashews soaked in water 4-8 hours, drained and rinsed
¾ cup unflavored soy or almond milk
¼ cup lemon juice
½ teaspoon salt or to taste
1 pound firm or extra-firm tofu

For Serving

chopped fresh parsley optional

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Instructions

Cook the Manicotti Shells:

Bring a large pot of water to a boil. Add the manicotti shells and cook according to package directions. Drain the shells and return them to the pot, tossing with a few dashes of olive oil to keep them from sticking together.

Make the Tomato Sauce:

Coat the bottom of a large saucepan with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add garlic and sauté 1 minute more. Add wine and bring to a simmer. Cook until reduced by half, about 2-3 minutes.
Add crushed tomatoes, diced tomatoes, sugar, oregano, basil, red pepper flakes, salt and pepper. Stir a few times to incorporate. Bring to a simmer and lower heat. Allow to simmer for 15-20 minutes, until thickened slightly.

Make the Vegan Ricotta and Kale Filling:

While the sauce simmers, coat the bottom of a large skillet with olive oil and place it over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté 1 minute more. Add kale and continue to sauté until fully wilted, about 5 minutes. Remove from heat and allow to cool.
Place the cashews, milk, lemon juice and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed. Add the tofu and pulse a few times until a chunky, ricotta-like texture is achieved.
If you have room in your food processor bowl, add the kale mixture and pulse just until blended. Otherwise, you can transfer the ricotta mixture to the skillet to mix (if the skillet is cool), or transfer both to a mixing bowl, and mix with a large spoon or spatula.

Make the Baked Manicotti:

Preheat the oven to 400°F. Pour half of the tomato sauce into the bottom of a large baking dish, or divide it among two smaller baking dishes.
Using a pastry bag (or a zipper bag with a corner snipped off), pipe the ricotta mixture into manicotti shells. Arrange the filled shells in the baking dish. Pour the remaining sauce over the shells and cover with foil. Bake until the sauce is bubbly, 20-25 minutes.
Remove from the oven and let sit for 5 minutes before serving; garnish with fresh parsley, if desired.

Notes

Feel free to substitute your favorite Italian tomato sauce, whether it's homemade, or a jarred variety for an easier version. You will need about 4-5 cups.
Be sure to chop your kale very finely, to avoid clogging up your pastry bag when filling the shells.
A 9 x 13-inch baking dish should fit all of your shells snugly, or you can use two 9 x 9-inch dishes to give yourself a bit of extra room.

Nutrition Information

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Calories 711kcal (36%) Carbohydrates 76g (25%) Protein 28g (56%) Fat 33g (51%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Monounsaturated Fat 17g Sodium 705mg (29%) Potassium 1078mg (31%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 2558IU (51%) Vitamin C 47mg (52%) Calcium 225mg (23%) Iron 8mg (44%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 711 kcal

% Daily Value*

Calories	711kcal	36%
Carbohydrates	76g	25%
Protein	28g	56%
Fat	33g	51%
Saturated Fat	5g	25%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	17g	85%
Sodium	705mg	29%
Potassium	1078mg	23%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	2558IU	51%
Vitamin C	47mg	52%
Calcium	225mg	23%
Iron	8mg	44%