So there is a funny story behind this recipe packed post (yes, more than one recipe to follow). When Barilla came out with their comments last year against a “non-traditional family” I decided f-$k them, I will never buy a Barilla product again. But there are some pasta products, like manicotti and shells, that are tough to find in the store not made by Barilla. I wanted to make a manicotti dish for The Veganaut and I earlier this month, but the store again only had Barilla products. So I went home pasta-less, and went to amazon.com instead. There I found a vegan, non-Barilla box of manicotti for $3 and bought 2 of them. Fast forward later that week when they arrive, and it turns out I actually bought two cases….so what to do with 12 boxes of manicotti?! Why have a party that is manicotti themed of course!
Yup that is what I did. I had a party and used 11 of my 12 boxes of manicotti. So naturally these recipes make a lot of manicotti.
First I repeated a spinach and artichoke recipe I made earlier this year that I love. But then I wanted to get creative and make some nontraditional dishes. Basically I will list out the recipes for the innards, and tell you that each recipe made about 2 boxes worth of manicotti, so feel free to size it down a lot if you need to.
1. Mexican Manicotti
- 1 can refried beans
- 1 package of vegan beef crumbles
- 1 bag frozen corn
- 2-3 jars salsa
- 1 can diced tomatoes with jalapeno peppers
- 1/2 container vegan tofutti ricotta cheese
- 1 TBsp oregano
- daiya mozzarella as needed
- 1 can black olives (diced is best, I had whole olives so diced them myself)
- olive oil
Basically you will start with frying the beefless crumbles in a skillet, then add the refried beans and corn. Once these are heated through remove to a large bowl and add the vegan ricotta and oregano. Use this to stuff the shells.
In a large casserole dish spread salsa. Then place the manicotti. Then top with a mixture of the can of diced tomatoes and salsa. Lastly top with mozzarella and then the olives. Bake at 375 got 45 minutes.
- 1 bag bean sprouts
- 1 bag coleslaw mixture
- 1.5-2 jars peanut sauce
- 2 packages TJ’s chickenless vegan strips
- 1 can drained water chestnuts
Fry the chickenless strips up a bit, then remove from heat and add to a gigantic bowl with all the other ingredients except the peanut sauce. Spread some peanut sauce on the bottom of some deep pans/dishes. Then add peanut sauce to the bowl to make it gently coated. Then stuff the shells and top with any remaining mixture. It also goes well with avocado on top. Served cold or at room temperature!
3. Cauliflower and Broccoli Manicotti
This was definitely my favorite one of the night.
- 1 bag broccoli
- 1 bag cauliflower
- 3 TBsp garlic
- olive oil
- 1 container daiya jack cheese, shredded
- 1 jar marinara sauce
- 6-8 TBsp flour
- 1/2 package daiya mozzarella
- 1/2 cup soy creamer
- 1/2 cup soy milk
- 1 TBsp oregano
First you will want to chop the broccoli and cauliflower in to bite size pieces and boil in water. Once cooked remove to a large bowl and work on the white sauce.
For the sauce fry the garlic in some olive oil, then add the soy creamer and soy milk. Next add the flour and whisk in. When it starts to look like it is thickening add the daiya mozzarella and stir until melted. Remove and add this as well as the oregano to the bowl of veggies, stirring well.
Apply some marinara sauce to the bottom of a casserole dish. Then stuff all your manicotti shells with this mixture and place in the dish. If there is leftover mixture top the shells with this. Then top with more marinara sauce, covering all pieces of the dish. Lastly top with the shredded jack and bake at 375 for 45 minutes.