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Vegan Baked Manicotti with Kale and Red Wine Tomato Sauce

Oh My Veggies
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

1 tsp

Basil, dried

2 cloves

Garlic

3

Garlic cloves

4 cups

Lacinato kale

1

Onion, medium

1 1/2 tsp

Oregano, dried

1

Parsley, fresh

1 1/2 28 ounce cans

Tomato

3/4 cup

Soy or almond milk, unflavored

1 lb

Tofu, firm or extra-firm

1/4 cup

Lemon juice

8 oz

Manicotti shells, dried

1/4 tsp

Black pepper

1 tsp

Red pepper flakes, dried

3/4 tsp

Salt

1 tbsp

Sugar

2 tbsp

Olive oil

1 1/2 cups

Cashews, raw

1/2 cup

Red wine, dry