When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Vegan Sausage and Pesto Ricotta Manicotti” makes eating food plant-based fun, healthy, and most importantly: delicious!
Tofu Pesto Ricotta:
- 1/2 a Block (about 8oz.) Extra firm tofu
- 2 Tbsp. Nutritional yeast
- 2 tsp. Olive oil
- 2 Tbsp. Lemon juice, about 2 small lemons
- 2 Cloves of Garlic
- 1/3 C. Basil, fresh
- 2 Tbsp. Pine nuts or walnuts
- 1 tsp. Salt
- 1/4 tsp. Black pepper
- 8 oz. Tempeh
- 1 Tbsp. Olive oil
- 1 tsp. Basil, dried
- 1 tsp. Garlic powder
- 1/2 tsp. Oregano
- 1/2 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
For the Manicotti:
- 1/2 a Box Manicotti noodles, 7 noodles
- 1 1/2 C. Marinara sauce
- Vegan Mozzarella for topping, optional
First, make the pesto ricotta. Squeeze the tofu over the sink squeezing as much liquid out as possible. If it starts to crumble it’s no problem, you will be blending it.
Then, add all the ricotta ingredients to a food processor. Pulse, scraping down the sides as needed until everything comes together, but still has some texture and looks ricotta like. Set aside.
Now, begin boiling water for the manicotti. Once it is boiling, cook according to package instructions. This will be enough filling for about half the box(7). While the manicotti is boiling, make the tempeh sausage. Heat the olive oil in a non stick skillet on medium high.
Then, crumble the block of tempeh into the pan. Break up any really large pieces so it looks like sausage crumbles.
Saute, reducing heat as needed, for 4-5 minutes until the tempeh starts to brown. Then stir in all the seasonings. Toss to coat. Saute for another minute or so, making sure the tempeh is browned all around. Remove from heat.
Preheat the oven 400 degrees.
Once you have drained the manicotti, let them cool for a few minutes so you can handle them.
While you wait, add the pesto ricotta and sausage to a mixing bowl, and stir to combine(if you want you can leave a little bit of sausage out to sprinkle on top). Then, pour about half of the marinara sauce into the bottom of a baking dish. Enjoy!