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Pumpkin Cauliflower Manicotti with Vegan Bechamel Sauce

Pumpkin Cauliflower Manicotti with Vegan Bechamel Sauce
Ingredients:
GOD BLESS & ENJOY * (serves 8)
2 boxes manicotti
15 ounce can of pumpkin (plain pumpkin, not pumpkin pie flavored)
1/2 cups steamed cauliflower
2 cups fresh spinach, chopped
8 oz. vegan cream cheese, softened
1/4 cup of fresh sage, chopped plus some for garnish
1/4 cup vegan mozzarella shreds
1 tbsp. nutritional yeast
1 tbsp. yellow miso
1 cup non dairy creamer
1 cup Earth Balance® Soymilk (unsweetened)
4 tbsp. Earth Balance® Natural Buttery Spread
1/2 tsp. ground nutmeg
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.
Cook pasta in boiling water until al dente (a minute or two less than the package directions). Drain and set aside to cool.

In a large bowl combine the pumpkin, steamed cauliflower, spinach, cream cheese, mozzarella shreds, 1/4 cup sage, nutritional yeast, yellow miso, salt and pepper. Mix to incorporate. Set aside.

In a saute pan over medium low heat melt the Earth Balance® Natural Buttery Spread. While the buttery spread melts, in a separate pot heat the non dairy creamer and Earth Balance® Soymilk in a pot until close to boiling.

Add the flour to the skillet with the melted butter spread and whisk until smooth. Allow to cook, while whisking constantly until it starts to brown. Add the non dairy milk mixture one cup at a time continuing to whisk constantly. Once sauce thickens remove from the heat.

Lightly grease a large baking dish (or two smaller ones) and spoon some of the bechamel sauce into the bottom. Stuff the manicotti with the pumpkin mixture using a small fork or spoon. Lay the manicotti in the baking dish side by side. Cover with the remaining bechamel sauce.

Cover with foil and bake at 400 for 50 minutes. Remove the foil for the last 7 minutes of baking. Allow to cools slightly, garnish with remaining sage and serve.

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