I was really hesitant about going full vegan on this recipe for manicotti, which is a winter comfort food for us. Let’s face it, it’s hard to substitute something that has as its main ingredient ooey gooey goodness with “feeze”. (All substitutes in our house now begin with F, as in “fake”. Ficken. Feeb. Feeze. We haven’t figured out what to do with Fish, except to say it wrong: Feesh. This is my first try with Feggs too).
But gosh darnit, it’s Sunday and I feel like experimenting while listening to the same 12 Christmas carols on the radio. I mean just look at these ingredients, doesn’t that look like the makings of a fantastic Sunday supper?!
Many thanks to Cathryn’s Kitchen for her recipe inspiration. The main uniqueness of this version is the crepes, which make the entire dish a silky texture, and how I have typically made manicotti. The crepes are a bit tedious to make but open some wine while singing to classic Dean Martin carols and it’ll go fast.
I was more than pleasantly surprised by the creaminess of the “rinotta” filling that had a nice lightness to it.
I added some chopped sautéed vegan Italian sausage to about half and would experiment with other additions next time too. I am trying out recipes for our Italian Christmas Eve dinner and now that I have a good substitute for ricotta, a whole new repertoire opened up!
Feel free of course to use the real deals, but you too might be surprised by the vegan substitutes.
- 1c flour
- 2 “eggs”
- 2/3c water (in addition to the water for the vegan eggs)
Blend all together and let sit for 30 min.
In the meantime, mix up the filling.
- 16 oz medium firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp tahini
- 6 oz “mozzarella” cheese
- 2 oz grated “parmesan”
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1/2 tsp nutmeg
- Dash cayenne pepper
- 1/4 cup chopped parsley
- Salt and pepper