Louie’s Holiday Manicotti

By Vegnews Magazine

Published November 8, 2010

  • Karen Barrow and Lacy Garrison/The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(44)
Comments
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With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original. This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.

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Ingredients

Yield:8 servings

  • ¼ cup olive oil

  • 1 large yellow onion, minced

  • 7 garlic cloves, minced

  • 1 ½ cups cashews, soaked in hot water for 20 minutes, then drained

  • 3 cups water

  • ¼ teaspoon nutmeg

  • ¾ teaspoon salt, divided

  • 1 29-ounce can white hominy, drained and rinsed

  • 8 ounces silken tofu

  • ½ cup breadcrumbs

  • 4 cups puréed butternut squash

  • 1 pound vegan mozzarella, shredded and divided

  • 2 packages manicotti pasta, cooked and drained

  • Freshly minced parsley, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

138 grams carbs; 934 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 10 grams fiber; 954 milligrams sodium; 32 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.

  2. Step 2

    In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and ½ teaspoon salt, and set sauce aside.

  3. Step 3

    In a food processor, combine hominy, tofu, breadcrumbs, remaining ¼ teaspoon salt and ⅓ cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and ⅓ cup vegan mozzarella.

  4. Step 4

    Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.

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Ratings

4 out of 5
44 user ratings
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Comments

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Emiel

Nice consistency, tastes a little flat for all the ingredients. Sage and lemon(zest) could spice things up!

Mark T

Boy, this was a bust. It produced way too much filling and too much sauce. The pan size is absurd, it needs two such pans. As it was, i used one pan and this piled the manicotti too high. The cooking time with the aluminum foil was way too short to melt the cheese. And, the entire dish was pretty flavorless. My advice, pass on Louie.

Susan S

Raw butternut squash or baked or steamed?

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