Vegan Manicotti

Ingredients: 1 red pepper 14 oz firm tofu 1 tablespoon lemon juice 1 tablespoon dried basil 3 tablespoons nutritional yeast 1 clove garlic 1 tablespoon olive oil + more for peppers salt and pepper Ingredients: 1 red pepper 14 oz firm tofu 1 tablespoon lemon juice 1 tablespoon dried basil 3 tablespoons nutritional yeast 1 clove garlic 1 tablespoon olive oil + more for peppers salt and pepper

Ingredients continued: 7 ounces manicotti noodles 2 cups marinara sauce fresh basil shredded vegan mozzarella Ingredients continued: 7 ounces manicotti noodles 2 cups marinara sauce fresh basil shredded vegan mozzarella

Spread olive oil on red pepper. Roast @ 450° for 15-20 minutes. Let cool. Peel off skin and slice. Spread olive oil on red pepper. Roast @ 450° for 15-20 minutes. Let cool. Peel off skin and slice.

Mix ingredients in a food processor while red peppers are roasting. Mix ingredients in a food processor while red peppers are roasting. Add sliced roasted red pepper. Mix until smooth and creamy. Add sliced roasted red pepper. Mix until smooth and creamy.

Cook manicotti noodles per instructions. Spread 1 cup marinara sauce in a baking dish. Pipe filling into each noodle and place on sauce. Cook manicotti noodles per instructions. Spread 1 cup marinara sauce in a baking dish. Pipe filling into each noodle and place on sauce.

Top with more marinara sauce and shredded mozzarella. Bake at 375° for 40 minutes. Top with more marinara sauce and shredded mozzarella. Bake at 375° for 40 minutes.

Click to get the recipe @ createmindfully.com