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Vegan Sausage and Pesto Ricotta Manicotti

Lauren Hartmann
  • 45 minutes
  • Serves 3

INGREDIENTS

1/3 cup

Basil, fresh

1 tsp

Basil, dried

2 cloves

Garlic

1 tsp

Garlic powder

1/2 tsp

Oregano

8 oz

Tempeh

1/2

A block (about 8oz.) extra firm tofu, Extra firm

2 tbsp

Lemon juice

1 1/2 cups

Marinara sauce

1/2

A box manicotti noodles

1/2 tsp

Black pepper

2 tbsp

Nutritional yeast

1/2 tsp

Paprika

1 1/2 tsp

Salt

5 tsp

Olive oil

2 tbsp

Pine nuts or walnuts

1

Mozzarella, Vegan