Louie’s Holiday Manicotti

Name: Louie’s Holiday Manicotti
Total time: 1 h
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 1 large yellow onion, minced; 7 garlic cloves, minced; 1 1/2 cups cashews, soaked in hot water for 20 minutes, then drained; 3 cups water; 1/4 teaspoon nutmeg; 3/4 teaspoon salt, divided; 1 29-ounce can white hominy, drained and rinsed; 8 ounces silken tofu; 1/2 cup breadcrumbs; 4 cups puréed butternut squash; 1 pound vegan mozzarella, shredded and divided; 2 packages manicotti pasta, cooked and drained; Freshly minced parsley, for garnish

By Vegnews Magazine

Total Time: 1 hour
Rating: 4(43)
Comments: Read comments

With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original. This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:8 servings

¼cup olive oil
1large yellow onion, minced
7garlic cloves, minced
1½cups cashews, soaked in hot water for 20 minutes, then drained
3cups water
¼teaspoon nutmeg
¾teaspoon salt, divided
129-ounce can white hominy, drained and rinsed
8ounces silken tofu
½cup breadcrumbs
4cups puréed butternut squash
1pound vegan mozzarella, shredded and divided
2packages manicotti pasta, cooked and drained
Freshly minced parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.
Step 2
In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and ½ teaspoon salt, and set sauce aside.
Step 3
In a food processor, combine hominy, tofu, breadcrumbs, remaining ¼ teaspoon salt and ⅓ cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and ⅓ cup vegan mozzarella.
Step 4
Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.

Ratings

4 out of 5

43 user ratings

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Comments

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Emiel1 week ago

Nice consistency, tastes a little flat for all the ingredients. Sage and lemon(zest) could spice things up!

Mark T2 years ago

Boy, this was a bust. It produced way too much filling and too much sauce. The pan size is absurd, it needs two such pans. As it was, i used one pan and this piled the manicotti too high. The cooking time with the aluminum foil was way too short to melt the cheese. And, the entire dish was pretty flavorless. My advice, pass on Louie.

Susan S2 years ago

Raw butternut squash or baked or steamed?

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