Vegan Manicotti
Manicotti was always one of my favorite dishes to order in Italian restaurants. This vegan version is deliciously homemade, from scratch: the manicotti “shells”
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Cooking tools:
- Blender
- Food processor
- Crepe pan
- Oven
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Spoon
- Saucepan
- Lasagna pan
- Measuring cup
- Aluminum foil
- Plate
- Refrigerator
Ingredients
- 1 1/2 cups flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons grapeseed oil or other neutral oil
- 1 cup unsweetened vegan milk
- 1 1/2 cups water
- vegan butter for pan
- 2 cups raw cashews soaked in water overnight, or in boiling water for 20 minutes
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 cup water
- chopped fresh or dried parsley for color (optional)
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 1 18-ounce jar of crushed or diced tomatoes
- 1 teaspoon salt
- 1 tablespoon fresh oregano or 1/2 teaspoon dried
- 1 bayleaf
- vegan parmesan or grated vegan mozzarella
- chopped fresh basil for garnish
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