Ingredients (use vegan versions):
- 1 tablespoon olive oil
- 1/2 onion, small dice
- 2-3 cloves garlic, minced
- 3-4 oz. fresh spinach, washed and chopped
- 1 lb. regular soft tofu, pressed of excess water
- 1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped(reserve the
- soaking liquid)
- 1 tablespoon nutritional yeast
- 2 tablespoon reserved soaking liquid
- 2 tablespoon lemon juice
- salt and pepper to taste
- 3 cups tomato sauce
- 1 box manicotti tubes, boiled until slightly softened, but not limp
Directions:
Saute onion in oil over low to med. heat until slightly golden, about 5-7 minutes.
halfway through, add the garlic. If the onion is sticking to the pan, add a splash of
reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened.
Remove from heat. Crumble tofu into a food processor;add sundried tomatoes, yeast,
soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides,
until very well mixed. Romove from processor and refrigerate in covered bowl for at least
an hour. Fill each shell with about 2 oz. filling. Lightly layer a baking dish with
tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Cover and
bake for about 30 min. in pre-heated oven at 325 F.
Tastes best if you let the flavors marry for serveral hours.
Serves: 4-5
casseroles
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