Eggplant Manicotti with Cashew “Ricotta”




Get your vegan on with this tasty eggplant manicotti with cashew ricotta! Dinner is served!

This totally vegan eggplant manicotti is a change from the traditional one made with noodles and ground beef.  It is rolled in a creamy cashew “ricotta” and topped with a fresh and simple tomato, basil and onion sauce. I really love the simplicity of this dish.

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Eggplant Manicotti with Cashew “Ricotta”

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Prep Time
Total Time

INGREDIENTS

  • 1 medium eggplant
  • 4 vine-ripened tomatoes, chopped
  • ½ sweet onion, chopped
  • 2 garlic cloves
  • 2 to 4 tablespoons olive oil
  • 1 teaspoon oregano
  • 3 leaves of basil
  • Salt

Cashew “Ricotta”

  • 2 cups of cashews (soaked for minimum 20 minutes optional)
  • 1 lemon juiced
  • 1 to 2 teaspoon nutritional yeast
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ cup water or as needed for a smooth consistency

DIRECTIONS

  1. Thinly slice the eggplant with a mandolin. Once sliced, place the sliced eggplant in a bowl with salt and water. This helps to remove the bitterness from the eggplant. Let stand for 30 min. Rinse under cool water
  2. Arrange eggplant slices in one layer on a baking sheet. Place eggplant under broiler about 4 inches from heat source. Broil about 5 minutes just to soften them up so that can be easily rolled
  3. Preheat oven to 350 degrees
  4. Heat olive oil in a medium saucepan. Add garlic and onions and cook until slightly golden. Add the chopped tomatoes, oregano and salt to taste. Bring the sauce to a boil and then simmer for another 20 to 30 min
  5. Combine all ingredients for the cashew “ricotta” in a food processor and blend until smooth. If you do not have a food processor, you can use a blender
  6. Take your grilled eggplant after they have cooled, add ricotta to the eggplant and roll them
  7. Use a square casserole dish; spread some tomato sauce on the bottom of casserole dish to start. Add the rolled eggplants to the dish and top with the remaining tomato sauce
  8. Cover the casserole dish and bake the manicotti at 350 degrees for 30 minutes. Uncover and bake for another 15 to 20 minutes or until the eggplant has softened
  9. Eat and Enjoy!

Sunwarrior

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