These were so good and so filling! There’s a lot packed in there that you can’t see in the photo! Keep reading to find out how we made them!

You’ll need:

  • ½ diced onion
  • 2 cloves of garlic
  • ½ eggplant diced
  • 1 pack of sliced mushrooms
  • 1 pack of Lightlife veggie ground
  • ½ tsp curry powder
  • ½ tsp garlic powder
  • ¼ tsp each of salt and pepper
  • Pack of manicotti noodles
  • 2 cups raw cashews
  • 4 cups water
  • 1 cup bread crumbs
  • Handful of vegan cheese shreds
  1. Pour a generous amount of olive oil into a frying pan on medium heat
  2. Add in diced onion, mushroom and eggplant
  3. Add garlic and curry powder once the veggies have started to brown
  4. Add veggie ground to the pan. Salt & pepper to taste
  5. In a separate pot boil water and add manicotti noodles
  6. While they’re boiling, in a 3rd separate saucepan add a generous amount of vegan butter and diced garlic cloves
  7. Blend 4 cups of water with 2 cups of raw cashews in a blende. Pour the cashew mix over sautéed garlic
  8. To thicken sauce, simmer on low heat for about 5-10 minutes (salt & pepper to taste)
  9. Drain manicotti noodles and run under cold water
  10. Scoop veggie ground mix into the manicotti noodles, stuffing generously
  11. Spray a large casserole dish with an anti stick spray & place manicotti noodles into it
  12. Pour cashew sauce over top of manicotti noodles
  13. Top with bread crumbs and cheese, bake for 20 minutes at 350
  14. Enjoy!

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