Vegan Baked Manicotti with Kale and Red Wine Tomato Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tubes filled with creamy cashew ricotta and sautéed kale, baked in spicy red wine tomato sauce. It's rich, earthy, and deeply satisfying. Serve as a vegan Italian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces dried manicotti shells (about 14 shells)
- 1 tablespoon olive oil
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can diced tomatoes
- 1 tablespoon white sugar (organic for vegan-friendly)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes (optional, or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 3 garlic cloves (minced)
- 4 cups stemmed and finely chopped lacinato kale (about 1 small bunch)
- 1 1/2 cups raw cashews (soaked in water 4-8 hours, drained and rinsed)
- 3/4 cup unflavored soy or almond milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt (or to taste)
- 1 pound firm or extra-firm tofu
- Chopped fresh parsley (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 892mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1638mg
- Calcium
- 986mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.