One of my favorite recipes that my mom used to make was Chicken Manicotti. Her recipe was laden with meat, cheese and cream…so naturally it tasted like heaven. It also sent you directly into a food coma after eating it. My mother is not only a culinary genius but she is really supportive of my WFPB lifestyle. So she decided to create a vegan interpretation of her Manicotti. It’s still filling, but won’t put you to sleep.
Veggie Stuffed Manicotti
Total time: 45 minutes
1 bunch of asparagus, trimmed
2 red peppers, sliced into strips
1 package of portobello mushrooms, sliced
1 jar/box organic roasted red pepper soup or pasta sauce
1 box of 12 manicotti pasta
3 tbsp. whole grain bread crumbs
salt and pepper
- Slice the red peppers. Trim and wash the asparagus spears. Drizzle the asparagus, peppers and mushrooms with olive oil. Season with salt and pepper.
- Grill the asparagus, red peppers and mushrooms until barely tender (about 3 minutes on each side). Be careful not to let them wilt!
- Cook the manicotti according to instructions (usually about 7 minutes). Drain and lay on a sheet of wax paper until cool enough to handle.
- Preheat oven to 350 degrees. Pour a thin bottom layer of the roasted red pepper soup or sauce into a 11×14 glass inch pan.
- Stuff about three asparagus spears, two pepper slices and two mushroom slices into each manicotti noodle. To make it easier, you can slice the noodle lengthwise, fill with vegetables and then place seam side down into the pan.
- Pour the remaining soup or sauce over the stuffed manicotti. Sprinkle the breadcrumbs on top.
- Bake at 350 degrees for 30 minutes until brown and bubbly.
Tips: Dairy-free roasted red pepper soup can often be hard to find. Although it adds another step, I like to make my own at home. Roasted red pepper sauce works just as well for this recipe and makes it more of an Italian style dish.