Manicotti - raw vegan

By vdub

Ingredients

• For the Sunflower cheese filling
• 2-cups raw sunflower seeds (soaked 2-4 hours)
• 4 cups spinach
• 1/2 cup lemon juice
• 1/2 cup filtered water
• 3 to 4 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon italian seasoning
• 1/2 cup parsley
• sea salt to taste
• Easy raw Marinara
• 1 cup sundried tomatoes (soaked 2 hours)
• 1-cup tomato chopped
• 3 garlic cloves
• 1 teaspoon dried oregeno
• 1 teaspoon basil
• 1 tablespoon Tamari (Gluten free soy sauce)

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from lalaraw.com

Preparation

Step 1

To prepare noodles cut off ends of each zucchini leaving the skin intact. Then carefully using a mandoline, slice the zucchini the long way so you have long wide noodles. Set aside.

To prepare cheese filling:

In a food processor, combine all ingredients and process, stopping a few times to scrape down the sides. Process until smooth.

To prepare easy raw marinara sauce:

In a high speed blender combine all ingredients and blend until you get a bit of a chunky consistency.

To assemble:

Take 3 strips of zucchini noodles and lay side by side length wise overlapping the noodles a bit. Put 2 tablespoons of cheese filling at one end and roll.

Top with marinara sauce and garnish with parsley, serve right away…

*You can also stack the noodles, cheese filling, and sauce to make a lasagna.