| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Manicotti |
| 2 |
lb |
Tofu (firm or soft) patted dry and mashed |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Soy milk |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Sugar |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Minced fresh parsley |
| 1 |
c |
Chopped fresh spinach (opt.) |
| 4 |
c |
Spaghetti sauce homemade or commercial |
INSTRUCTIONS
Prepare the manicotti according to package directions. Gently drain and
rinse the noodles.
Preheat the oven to 350 F degrees.
In a large mixing bowl, stir together the mashed tofu, garlic, soy milk,
olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using.
Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the
tofu mixture into each manicotti until they are all full. Place the filled
manicotti noodles in one layer on top of the spaghetti sauce. Pour the
remaining sauce over the stuffed noodles. Cover the pan tightly with
aluminum foil and bake for 30 minute, or until the sauce bubbles.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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