Missed Manicotti

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Posted By: MD
Posted In:  Vegan
Page Views:  959 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  6

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 1 pkg. manicotti
  • 1 pkg. frozen, chopped spinach, defrosted
  • lots of garlic & plenty of good olive oil
  • 1.2 cup chop parsley
  • 1/4 teaspoon dried oregano & dried thyme
  • 1 teaspoon dried basil
  • 1 block medium tofu, drained
  • 1/2 lb white mushrooms, stemmed and sliced thin
  • 1/2 cup sherry or dry vermouth
  • 1 teaspoon nutritional yeast
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 med onion, finely chopped
  • 1 large jar prepared or homemade marinara sauce


Boil noodles per package instructions. Pre-heat oven too 350F.

Meanwhile, saute onions in olive oil over medium heat until translucent and browned on edges. Add as much pressed garlic as you like. Just as the garlic becomes fragrant, add the sliced mushrooms and continue to cook over medium heat until most of the juice released by the 'shrooms is evaporated. Add herbs, yeast and vermouth.

Continue to cook until most liquid is once again evaporated. Crumble in tofu and add spinach. Adjust seasonings& continue to cook over medium heat until flavors are well blended (~10 more minutes). Stir in the parsley at the last minute.

Cool filling and noodles (this is very important, trying to stuff hot noodles with even hotter stuffing is not fun). Hold noodle upright and closed on one end. Spoon in just enough stuffing to make the noodle fat but without splitting its sides. Place stuffed noodle in a glass baking dish and start work on the next. Repeat until all six noodles are stuffed and lying neatly in the baking dish.

Cover manicotti with marinara sauce and bake for 15 minutes. Serve with yummy vegan bread.

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