Starchy noodles and velvety cheese sauce make up traditional manicotti, but in this revamped version, it gets a makeover with more vegetables and a luscious vegan cheese sauce.
For the Cheese Sauce
1/2 head cauliflower, cut into florets
1 can of white beans
4 T nutritional yeast
2 cloves garlic
2 T tahini
For the Skillet
3 large zucchinis or summer squash
2 cans of diced tomatoes
1 T basil
1 T oregano
1 T granulated garlic
1 T onion powder
Cut the ends off of the squash and spirzalize using the ribbon blade. Trim any really long zoodles. Alternatively, you can cut them into thin sheets using a knife or slicer.
In a blender, add the diced tomato and spices. Blend until smooth and transfer to a small bowl. (Cheater tomato sauce) Rinse the blender.
Fill a large walled-skillet with about two inches of water and bring to a simmer. Add the cauliflower and steam until tender--about five to seven minutes. Once softened, reserve 1/2 cup of the cooking liquid and drain. Add the cauliflower to a blender, and add the other cheese sauce ingredients, except the spinach. Blend all ingredients until smooth. Add more salt or pepper if desired. Add the spinach to the same cooking pain, and wilt. Add the wilted spinach to the blender and stir it in. Do not blend!
Spoon a small amount of sauce into the bottom of your skillet. Add about half of the zoodles. Top with more sauce, then dollop about half of the cheese sauce on top of the zoodles. Add the rest of the zoodles, and top with the remaining sauce and cheese sauce.
Cook on the stove top on medium low for about 15 to 20 minutes, until noodles are softened. (They will release juices!)
Remove from heat and serve!!