Jazzy Vegetarian's Sensational Stuffed Manicotti

I know I'm repeating myself when I tell you that I LOVE cookbooks. I've written about my addiction love for them many a times. Sharing my love for big books packed with delicious recipes with anyone that reads my blog is so much fun for me. Especially when it's a cookbook like The Jazzy Vegetarian's.

[caption id="attachment_18467" align="aligncenter" width="633"] Disclosure: I received a copy of this cookbook in exchange for my review. All thoughts and opinions are all mine. Affiliate links may also be included.[/caption]

Packed with easy to follow recipes, Deliciously Vegan would be a great addition to anyone's cookbook collection. And the best part of writing this review in particular, is that I get to Giveaway a copy of this beautiful cookbook to one lucky winner! So make sure you enter below!

Of Course I Tired A Recipe or Two.. or Three

One of the first things I do when I get a new cookbook is to sit down and tag every new recipe I want to try with a sticky flag. Deliciously Vegan has a rainbow of colorful flags sticking out of it as we speak.



There were so many delicious recipes that I wanted to try. From Breakfast to Desserts, I truly had plenty to choose from. But, since I was sitting and doing some dinner meal planning at the same time, I decided to try one from Chapter 10, Pasta Love.



The Sensational Stuffed Manicotti was FABULOUS! Laura not only has you jazz up a marinara sauce, but you top off the dish with a crunchy mix of bread crumbs and Italian seasoning. Brilliant if you ask me!

I used gluten-free shells and bread crumbs, but with everything else, I stuck to the recipe, and LOVED it.

Here is the recipe for you to enjoy!

Sensational Stuffed Manicotti

MAKES 6 SERVINGS

This manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.

 

MANICOTTI

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained


• 1 tablespoon extra-virgin olive oil


• 2 teaspoons tamari


• 1 teaspoon Italian seasoning blend


• 2 cloves garlic, chopped


• 1/2 cup chopped fresh parsley


• 12 manicotti shells, cooked al dente and cooled

 

SAUCE

• 1 small sweet onion, chopped


• 2 tablespoons water, plus more as needed


• 1 tablespoon extra-virgin olive oil


• 1 teaspoon tamari


• 1 teaspoon Italian seasoning blend


• 3 cups sliced cremini mushrooms


• 1 large clove garlic, minced


• 1 jar (24 to 26 ounces) vegan marinara sauce


• 1/8 teaspoon crushed red pepper

 

TOPPING

• 2 slices Italian-style or whole-grain bread


• 1 teaspoon Italian seasoning blend


• 2 teaspoons extra-virgin olive oil, plus more as needed

 

FOR SERVING

• 1/2 jar (about 12 ounces) vegan marinara sauce


• Parsley sprigs and/or chopped fresh parsley

1. Preheat the oven to 375 degrees F.


2. Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon tamari and 1 teaspoon Italian seasoning blend into a large skillet. Cover and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry.


3. Add the mushrooms, cove r and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry. Add 1 clove minced garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and cook for 15 minutes.


4. While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons tamari, 1 teaspoon Italian seasoning blend and 2 cloves minced garlic into a medium-sized bowl and mash using a potato masher or large fork until it has the consistency of ricotta cheese. Fold in the parsley.


5. Spread 1 cup of the sauce evenly over the bottom of a 12 by 9-inch or 13 by 9-inch casserole dish. Fill each manicotti shell with some of the filling, using a small spoon or tablespoon. Arrange the stuffed manicotti shells in a single layer in the prepared casserole dish. Tent with foil and bake for 35 minutes, or until bubbling.


6. While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces into a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork to combine. Add a bit more olive oil if the crumbs seem dry.


7. Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.


8. Meanwhile, put about 12 ounces of marinara sauce into a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce on the side.

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

A Little Bit More Jazzy Vegetarian's Deliciously Vegan Cookbook

From the publisher:

Delicious vegan meals are fun to prepare in your own home kitchen with Laura Theodore’s
highly anticipated new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes
for the Modern, Mindful Kitchen. This modern guide to vegan eating is a 320-page cookbook
featuring Laura’s masterful recipes (many from her award-winning PBS television show) and
includes beautiful full-color photos on nearly every page.

In addition to over 175 flavor-packed, plant-based recipes, Laura
helps readers learn what it takes to stock and cook on a daily basis in
a well-equipped vegan kitchen, with these essential Top Ten lists:
• Ingredients to have on hand at all times in your pantry
• Effective egg substitutions for baking
• Delicious options for making vegan cheese and cream
• Two-ingredient recipes
• Herbs and spices to always keep in your kitchen

From simple snack ideas to enticing entrées to mouthwatering desserts, Jazzy Vegetarian’s
Deliciously Vegan features delectable main dish recipes like Teriyaki Kebabs, Sunny Black Bean
Burgers and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini
Peppers, Chili-Maple Almonds and Miso Hummus. Vegan Burritos with Tofu Queso Fresca,
Golden Cashew Milk and Seitan Fajitas round out diverse dinner menus. And for dessert, Laura
has plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie
and Divine Chocolate Mousse Cake.

Highlighting holiday entertaining to everyday ideas for preparing quick and
delectable plant-based meals for the family, Laura Theodore’s Jazzy
Vegetarian’s Deliciously Vegan is the ultimate guide for the vegan home chef.

Win A Copy for Yourself

This is my favorite part!

Thanks to the Jazzy Vegetarian's PR team/publishers, I have the opportunity to give away a copy of Deliciously Vegan!

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Thanks for stopping by and Happy Cooking!

 

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