Vegan Chicken Manicotti
Indulge in the ultimate comfort food with this Vegan Chicken Manicotti recipe—an irresistible blend of plant-based decadence and Italian flavors. Tender manicotti shells are generously stuffed with a creamy, protein-rich cashew-spinach filling, elevated by the savory bite of vegan chicken strips. Smothered in marinara sauce, topped with melty vegan mozzarella, and baked to perfection, this dish is as satisfying as it is wholesome. Fresh basil adds a burst of vibrant flavor, making it an ideal centerpiece for weeknight dinners or special occasions. Ready in just over an hour and packed with dairy-free, cruelty-free ingredients, this recipe proves that indulgent Italian cuisine can be truly vegan-friendly. Perfect for feeding a hungry crowd or batch cooking for the week!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1 cup Cashews
- 2 cups Fresh spinach
- 1 tablespoon Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Vegan chicken strips
- 1 tablespoon Olive oil
- 0.5 cup Chopped onion
- 3 cups Marinara sauce
- 1.5 cups Vegan mozzarella cheese
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook manicotti shells according to package instructions. Drain and set aside.
In a blender, soak 1 cup of cashews in hot water for 10 minutes, then drain the water. Combine soaked cashews, fresh spinach, nutritional yeast, lemon juice, garlic powder, salt, black pepper, and blend until smooth and creamy.
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add vegan chicken strips and cook until heated through and lightly browned. Remove from heat and chop the strips into small pieces.
In a bowl, mix the creamy cashew mixture with the chopped vegan chicken strips.
Fill each manicotti shell generously with the cashew-chicken mixture.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
Place filled manicotti shells in the baking dish. Pour the remaining marinara sauce over the top.
Sprinkle vegan mozzarella cheese evenly over the marinara sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped basil leaves before serving.
Let cool slightly, then serve warm and enjoy your Vegan Chicken Manicotti.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
