Vegan Manicotti with Blush Sauce and Kale
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Vegan Manicotti with Blush Sauce and Kale

NUTRITION · PER SERVING80M COOK
CAL 26%·PRO 41%
CARBS 45G34% OF CAL
7G FIBER28G OTHER10G TOTAL SUGAR
FAT 32G55% OF CAL
14G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta tubes filled with a kale and dairy-free ricotta mixture, baked in a creamy tomato-coconut blush sauce. A vegan Italian pasta dish.

mainitalianpastatofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 8 ounces dried manicotti pasta ((about 16 shells))
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots ((about 2 shallots))
  • 3 garlic cloves, (minced)
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can full fat coconut milk
  • 1 teaspoon organic granulated sugar
  • 1/2 teaspoon red pepper flakes ((or to taste))
  • 1/2 teaspoon salt ((or to taste))
  • 1 tablespoon olive oil
  • 4 cups finely chopped kale leaves ((about 1 small bunch), stems removed)
  • 1 1/2 cup raw cashews, (soaked in water 4-8 hours and drained)
  • 3/4 cup unflavored and unsweetened non-dairy milk
  • 1/4 cup lemon juice
  • 2 tablespoons finely chopped onion
  • 1 pound firm or extra firm tofu, (drained)
  • 1 teaspoon salt, (or to taste)
  • Chopped fresh basil or parsley
PREP
30M
SODIUM
595MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.