I recently found vegan smoked “mozzarella” from Miyoko’s Creamery I had some brown rice manicotti shells and decided to make manicotti. The vegan cheese is a bit high in fat (it’s an 8 ounce package and has 5g of fat per ounce), so I thought I’d make manicotti with half the cheese, but ended up needing about 3/4, so the total fat from the cheese (and nothing else contributed significantly more fat) was 30g of fat. The 9″x13″ baking dish was heavy with the 16 filled shells and sauce; I anticipated that we’d each eat 3 shells, so have about 30g of fat x 3/16 = about 6g of fat. Here is what I did.
Ingredients
- 7 ounce box of manicotti shells, prepared according to directions (I used a gluten-free brown rice shell that had 16 shells that I boiled for 4 minutes)
- About 40 ounces (I used 25 ounce jars, so went through almost two) of a favorite marinara sauce
- 6 ounces of vegan smoked “mozzarella cheese” roughly cut into 1/2″ or smaller pieces
- 1/3 cup onion cut into approximately 1/4″ cubes
- 1/2 cup frozen (or fresh) chopped spinach
- 1/2 pound frozen (or fresh) peas
- (optional) Few T of nutritional yeast
- Ingredient 2
- 8 ounces of seitan
- Vegan bouillon cube
- 2 cups onion cut into half moon slices approx. 1/4″ x 1 1/4″ ( maybe 2/3 of a medium onion)
- 1 1/4 cups carrot cut into 3/8″ slices (3 small-medium carrots)
Process
- I put a thick (maybe 1/4″) layer of marinara at the bottom of a 9″x13″ 3-quart glass baking dish.
- I mixed the cheese, onion, and spinach together to make the filling.
- For each prepared shell, I stuffed (well, my daughter helped and she did the stuffing!) half way with the filling, then put enough peas in to leave only 1/3 of the shell empty; that I stuffed with the filling.
- I placed each stuffed shell in turn onto the sauce in the baking dish.
- Once the shells were all placed, we spread the remaining sauce on top of the shells, then my daughter generously sprinkled nutritional yeast atop.
- I baked the (heavy!) manicotti for 40m, covered, in a preheated 375°F oven.
Results
Ideas for the future
Pending
Labels: seitan