Name: Vegan Manicotti with Spinach and Bean Ricotta
Prep time: 20 min
Cook time: 50 min
Yield: 7 servings
Ingredients: 2 1/2 cups white beans ((canned or cooked and drained. I used navy beans. Any other white beans, including cannellini, baby limas or great northern beans are fine)); 1/2 cup raw cashews ((soaked in water for 30 minutes, then drained)); 2 tbsp nutritional yeast; 1 tsp onion powder; 1/2 tsp garlic powder; 1 tsp oregano; 1/2 tsp nutmeg; 1 tbsp extra virgin olive oil; 1 large onion ((finely chopped)); 2 cloves garlic ((minced)); 12 oz spinach ((I used frozen chopped spinach, but fresh works too. Make sure you chop it into small bits before using)); 8 oz vegan mozzarella shreds ((divided)); 2 tbsp parsley ((minced)); 8 oz manicotti ({or cannelloni)); 1 recipe marinara sauce ((approx 3 cups)); Salt and ground black pepper to taste