Before I decided to go vegan, seafood was the last meat I held out on. I grew up eating any caught off the pier. Big fan of shellfish in particular; mussels, scallops, lobster, shrimp and crab. This was in part due to spending every summer and Christmas break in Hampton Roads with my mother’s family. I even remember the first time I was taken fishing with my Barbie fishing rod! Nonetheless, every time I would eat out there was a 99% chance I’d order seafood.
For my 18th birthday I went to this restaurant called Travinia here in Charlottesville, Virginia. I vividly remember getting the seafood stuffed manicotti. It was creamy, light and filling. There are very few dishes that really stick with me and that one did. 18 year old me definitely would’ve laughed at you if you told her 5 years later she’d be recreating it as a vegan recipe. But here we are!
*Disclaimer: These aren’t exact measurements because I intuitively cook so taste as you go to your liking
1 package of Manicotti shells
1 jar of plant based alfredo sauce*
1 jar of palm hearts diced**
1 package of firm tofu not pressed but drained
3-4 tablespoons of Italian seasoning
1 tablespoon of kelp flakes
Salt and pepper
Finely dice palm hearts. Place them into a bowl with juice from half the lemon and kelp flakes. Mix and set aside to marinate
For the tofu ricotta: In a blender, add tofu, the other half of the lemon juice and 2 tablespoons of Italian seasoning. Blend until smooth and then place in the fridge to set.
Cook manicotti shells slightly underdone because we will be baking these.
Preheat oven to 400F. Take out the tofu ricotta and mix in the palm hearts. Using a spoon or piping bag, fill manicotti shells with tofu ricotta.
Place filled shells into a baking dish and top with alfredo sauce. If you like, you can now sprinkle the remaining 1-2 tablespoons of seasoning on top.
Bake for 15 minutes uncovered. Remove, plate and serve!
*I use the brand found in Harris Teeter and Kroger but there are others you can find in your local store!
**(this acts as our crabmeat, this can be found in the canned vegetable section of the store)
Please tag me if you decide to make this recipe on Instagram or Twitter @withcarrington! Sending alllllllllll the love and light out to you!